Christmas Dinner
As December progresses, the excitement builds. Christmas is my favorite time of year, and while I’m eager for the day to arrive, I also try to enjoy the lead-up. It’s a special occasion meant to be savored. I love spending time with family — catching up, playing games, cooking together, and enjoying a relaxed week. Of course, the food is a major highlight. In Denmark we celebrate on the 24th with a hearty dinner featuring roast pork and roast duck, accompanied by a variety of potatoes, pickled cabbage and plenty of rich gravy.
Today’s Recipe
One of the classic side dishes at a Danish Christmas dinner is brunede kartofler — caramelized potatoes. They may sound unusual beside savory roasts, but they are a beloved part of the meal. Small, peeled potatoes are tossed in a glossy, slightly sweet caramel that gives them an irresistible texture and flavor. The sweetness balances the savory richness of pork and duck, and in our house they rarely, if ever, last past the first serving.
How to Make Brunede Kartofler
There are a few details that make this recipe shine. First, peeling the potatoes requires patience. Boil whole, washed potatoes with their skins on, then let them cool just enough to handle. Peel off only the thin outer layer of skin so the potatoes remain smooth and intact. Using a small paring knife or a butter knife helps remove the skin without damaging the potato. If you’re preparing a large batch, enlist helpers to speed this step up.
For the caramel, combine sugar and a small amount of water in a heavy skillet or saucepan and heat over medium. Avoid stirring once the sugar begins to melt — instead, gently swirl the pan if needed. If sugar crystals form along the edge, wet a pastry brush and run water down the sides to dissolve them. Watch the color closely: you want a clear amber caramel, not a dark, bitter burn.
When the sugar reaches an amber hue and is fully dissolved, remove from heat and stir in butter. The caramel may foam; whisk carefully to combine. If the mixture looks separated or greasy, a splash of heavy cream will bring it back together and restore a smooth texture. Before adding the potatoes, pat them dry with paper towels to remove any condensation — excess moisture can thin the caramel.
Return the pan to low heat, add the potatoes and stir to coat. The caramel may loosen when the potatoes are added; continue cooking until the potatoes are heated through and reach your preferred level of caramelization. Some like a light, shiny glaze with extra caramel to drizzle on top, while others prefer a deeper, more pronounced caramel color. Serve immediately alongside roasted meat and braised cabbage for a traditional Danish juleaften plate.
Brunede Kartofler (Danish Caramelized Potatoes)
Ingredients
- 1.3 kilograms (3 lbs) small yellow potatoes
- 100 grams (1/2 cup) granulated sugar
- 57 grams (4 tbsp) butter (salted or unsalted)
- 60 ml (1/4 cup) water
- Splash of heavy cream (optional — helps if the caramel separates)
Instructions
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Place washed potatoes with the skin on in a pot of cold water and bring to a boil over medium-high heat. You can score a small cross on each potato to make peeling easier after boiling.
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Boil for 10–15 minutes until the potatoes are tender and easily pierced with a knife. Drain and set aside to cool until they can be handled.
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Peel the potatoes carefully, removing only the outer skin layer. Aim to keep each potato whole; this step takes patience but preserves the best texture.
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Place the peeled potatoes in the refrigerator until fully cooled to reduce condensation before glazing.
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In a wide skillet or heavy-bottomed pot, combine the sugar and water. Heat over medium without stirring. If crystals form on the sides, brush them down with a little water. Gently swirl the pan if uneven browning occurs.
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When the sugar turns amber and is fully melted, add the butter. It may foam — whisk carefully to combine. If the caramel appears split, stir in a splash of heavy cream to smooth it.
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Pat the cooled potatoes dry, add them to the caramel, and stir to coat. The caramel may loosen initially; continue cooking gently until the potatoes are heated through and coated to your liking.
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Serve immediately for best texture and shine. Brunede kartofler pair wonderfully with roast pork, duck, braised cabbage and plenty of gravy.
