I am not ashamed to admit that the potato is my favorite vegetable. It has always been so. I would be completely happy to sit down in front of a plate of boiled potatoes, lavishly buttered and sprinkled with salt and pepper and nothing else.
They are such a versatile vegetable. Rich in Vitamin C and Potassium, potatoes are actually quite good for you.
I enjoy them at their very simplest, boiled, peeled, buttered and seasoned simply. I adore them baked or roasted. Fried? Count me in! Mashed? Yes please! Pass the gravy!
This is another way I really enjoy them, especially around the holidays. Danish Glazed Potatoes, or Danish Brunede Kartofler as they are also called.
Tiny potatoes, boiled in the skins, peeled and then cooked again with sugar and butter until they are sweetly coated. Such a simple thing to do with extravagant results!
I love, Love, LOVE these gorgeous potatoes. They are perfect for the holidays and go well with most meats. Poultry, game, pork. You name it, these potatoes are quite simply a beautiful side dish.
WHAT YOU NEED TO MAKE DANISH GLAZED POTATOES
They are so delicious you would think you need a lot more than these few simple ingredients, but you would be wrong. They truly don't take a lot.
- 2 pounds (1/2 kg) unpeeled baby potatoes
- 4 TBS butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- chopped parsley to garnish
You will want to use small potatoes for these. Preferably a kind of potato that won't fall apart. Waxy salad potatoes are perfect as are new potatoes. You can even (dare I say it) use canned potatoes.
All work equally well. Fingerling potatoes also work well. You just don't want to be using a floury potato that breaks up easily.
I just use ordinary granulated sugar. I have seen some people use brown sugar, but granulated works perfectly fine.
I also don't make any distinction between salted or unsalted butter. Just between you and I, I only keep salted butter in my house.
Oh, how I miss Danish butter. Lurpak was always my butter of choice when I lived in the UK.
HOW TO MAKE DANISH GLAZED POTATOES
Nothing could be easier. I have seen them done in a skillet on top of the stove as you will see here, but I find it much simpler to just do them in the oven.
You can boil and peel them ahead of time if you wish. Just cover and keep in the refrigerator before you want to finish cooking them. I would bring them back down to room temperature first.
Bring a large saucepan of water to the boil over high heat. Add the potatoes.
Reduce heat and simmer over medium low for 15 to 20 minutes, or until just tender. Do not overcook or they will be difficult to peel. Drain well and cool. Once cold, peel the skins off and discard.
Preheat the oven to 425*F/ 225*C/ gas mark 7.
Line a 9-inch square baking tin with foil and spray with non-stick cooking spray. Mix the melted butter sugar and salt together in a bowl. Add the potatoes and gently toss together to coat. Pour into the baking tin, making one layer. Bake in the preheated oven for 40 to 45 minutes, stirring every 15 minutes, until the sauce is bubbling, and the potatoes are nicely glazed.Pour into a serving bowl, scatter chopped parsley overall and serve.
There is no need to add anything else to these. They are perfect just as they are. A bit of salt and that's really all the seasoning you need.
To add anything else would be blasphemous and cause the Danish Gods to rain fire and brimstone down upon your heads.
Just kidding about the Danish God's thing. How would I know! I'm not Danish, but I do love these potatoes, and I am pretty sure you will too. That's why I am sharing the recipe with you.
I only share what I love and what works. That's always been my promise to you.
Looking for some other ways to serve potatoes during the holidays? You can't go wrong with these recipes either!
TRIPLE MASH WITH HORSERADISH CRUMBS - Potatoes, parsnips and rutabaga (swede) cooked and mashed together with plenty of butter and cream. Topped with a buttery flavor filled smattering of crisp horseradish breadcrumbs. What's not to love? Excellent with Prime Rib.
TWO POTATO GRATIN - Layers of tender white and sweet potatoes baked in a dish with milk, onions and two kinds of cheese. Luxuriously delicious. This is a real favorite during the holidays in my house.
Yield: 8Author: Marie Rayner
Danish Caramel Potatoes
Prep time: 15 MinCook time: 45 MinTotal time: 1 HourThis sticky, sweet, potato dish is perfect for the holidays.Ingredients
- 2 pounds (1/2 kg) unpeeled baby potatoes
- 4 TBS butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- chopped parsley to garnish
Instructions
- Bring a large saucepan of water to the boil over high heat. Add the potatoes. Reduce heat and simmer over medium low for 15 to 20 minutes, or until just tender. Do not overcook or they will be difficult to peel.
- Drain well and cool.
- Once cold, peel the skins off and discard.
- Preheat the oven to 425*F/ 225*C/ gas mark 7. Line a 9-inch square baking tin with foil and spray with non-stick cooking spray.
- Mix the melted butter sugar and salt together in a bowl. Add the potatoes and gently toss together to coat. Pour into the baking tin, making one layer.
- Bake in the preheated oven for 40 to 45 minutes, stirring every 15 minutes, until the sauce is bubbling, and the potatoes are nicely glazed.
- Pour into a serving bowl, scatter chopped parsley overall and serve.
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