Sukkerbrunede Kartofler Swedish Caramelized Potatoes Recipes

DANISH BRUNEDE KARTOFLER - CARAMELIZED BROWNED POTATOES

Steps:

• Drain potatoes and pat dry.
• In a large skillet cook the sugar on medium-low heat until completely melted. DO NOT STIR!
• When melted and slightly darkened around the edges, add the butter and stir until it becomes kind of a syrupy mixture.
• Add the potatoes and a little bit of water (if the mixture starts to stiffen and form lumps turn the heat up and it will melt again).
• Moving the skillet around, gently cover each potato in the mixture, continuing to cook for about 6-8 minutes.

CARAMELISED POTATOES (SUKKERBRUNEDE KARTOFLER)

Steps:

• Peel and dice potatoes then add them to a large sauce pan and cover with cold water. Bring water to a boil on high heat then reduce to a slow boil for 15 minutes. Rinse the potatoes in cold water and drip dry.
• Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing. Brown the potatoes over a brisk fire while stirring.
• Caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry.

SUKKERBRUNEDE KARTOFLER (SWEDISH CARAMELIZED POTATOES)

Steps:

• Rinse the potatoes in cold water and drip dry.
• Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing.
• Brown the potatoes over a brisk fire while stirring. Serve immediately.

KARTOFLER (DANISH-STYLE POTATOES)

Steps:

• Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
• Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
• Add remaining ingredients. Cook for 5 minutes longer.

SWEDISH BAKED POTATOES (HASSELBACKSPOTATIS)

Steps:

• Cut the potatoes into thin slices 3/4 way through, leaving a small uncut portion of the potato (fan like).
• Put half of the butter and garlic in an oven proof dish and place the potatoes in the dish.
• Sprinkle with salt & pepper.
• Drizzle with remaining butter and garlic.
• Bake in 375°F oven (takes about and hour depending on the size of the potato).
• Baste occasionally with the butter in the dish.
• After 30 minutes sprinkle with the cheese and bread crumbs- do not baste after putting on the cheese and crumbs.
• Finish baking until potatoes are done and golden.

CARAMELIZED POTATOES BRUNEDE KARTOFLER (BRUNEDE KARTOFLER)

Steps:

• N.B. ~ The recipe states ~ Be careful not to overcook the potato's, or they will break up.
• Melt the sugar in a large frying pan. When it is light brown, add the butter. Rinse the potato's well under cold water and quickly tip into the pan.
• Shake the pan so that the potato's are caramelized all over.
• Heat through and serve at once.

SWEDISH POTATOES

Steps:

• Melt butter in pan at medium/high heat.
• Add onion, garlic, nutmeg, paprika, and half of the dill.
• Wash potatoes and cut into bite sized, uniform pieces.
• Stir butter and add potatoes and salt, stir to coat with butter.
• Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
• Mix remaining dill with sour cream and milk, blend well and add lemon juice.
• Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
• Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.

SWEDISH POTATOES

Steps:

• Heat oven to 350 degrees.
• Butter 2 quart casserole, combine potatoes, salt, pepper, onion, egg and 3 ounces Gruyere cheese.
• Heat milk and cream to boiling in saucepan, combine with potato mixture.
• Place in casserole, sprinkle with remaining cheese and dot with butter.
• Bake 1 hour.
• If top not browned, broil until lightly brown.