Danish Sugar-browned Potatoes (Brunede Kartofler)

Minoo made this Danish Sugar-browned Potatoes specially for Paul. Paul described this potato dish to Minoo and Minoo was able to get the recipe from a Danish in a grocery store she visited. When Minoo tried the recipe at home, she ate all the potatoes by herself because they are that good.


The Danish Sugar-browned Potatoes are tender and sweet. They pair well with roast beef, chicken, pork or lamb.


  • 12 – 15 Parisian potatoes
  • 1/2 cup sugar
  • 1/2 cup butter


Click on Read More for the instructions.


sugarbrownedpotato-15-300x200Boil the potatoes in salted water until fork tender, about 20 minutes.Remove, drain and allow to cool slightly.
sugarbrownedpotato-14-300x200The peeling of the potato skin does need a lot of helping hands.
sugarbrownedpotato-13-300x200In a large frying pan, brown sugar over medium-low heat just until sugar begins to darken around the edges and start to caramelize.
sugarbrownedpotato-12-300x200Stir in the butter until the mixture is smooth and slightly bubbling.
sugarbrownedpotato-11-300x200Add the potatoes to the pan, shaking the pan to coat them evenly with the caramelized butter. Allow the potatoes to brown briefly, 5 to 10 minutes. At the end of the cooking, the caramelized butter should have reduced and thickened to just enough to coat the potatoes.

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  1. Z

    Interesting recipe! Btw, “Dane” is the proper demonym for a person from Denmark, not ‘a Danish’, which would refer to the pastry. It’s from the distant past — Denmark was called “Daneland” in English during the time of the Vikings. Denmark, the modern name of the country, is probably from Den (Dane) + mark (territory, border-land). Weird, I know. Especially when you consider that “a Chinese” is an old, acceptable way (though nowadays “a Chinese person” would be used) to refer to a person from China. Thanks for the Danish recipes though! I will be looking into making these and/or that coffee cake soon! And sorry if this came across as nagging, wasn’t meant to be. 😛

  2. KimHo

    Hey Z,

    I will take your word for it but, unfortunately, sources like Dictionary.com and Wikipedia list “Danish” (<– caveat, uppercase!) as “something of, from, or related to the country of Denmark”. Of course, lowercase and it will be the pastry. Don’t get me wrong, I am sure most of us will appreciate you clear that for us; just that the misconception has been so widespread…

    As for Chinese, I have stories of my own. The most “interesting one” is that in a lot of places in Latin America, they will call any East-Asian person “Chino”/”China” (Spanish for “Chinese”) even if he/she might be from Japan or Korea. Go figure!

  3. Hans Christian Rasmussen

    Well- I am Danish, and would refer to my nationality this way in English, though I would talk of a “Dane”, when discussing certain traits purportedly peculiar to people from Denmark. About the Chinese: what became of “Chinaman”, as in “he would`t have a Chinaman`s chance in Hell of…”? ..Just kidding….
    I don`t mean to be rude, but ALL of the recipèes for “Brunede kartofler” I have seen on the Internet have been wrong. Allow me to make a few important corrections: Do NOT brown the sugar; if you do that it will be black before you are finished! MELT the sugar slowly.
    The MOMENT the last of sugar melts, put in the butter.
    Do NOT stir in the butter! Put the butter in, and add the potatoes while the butter is still bubbling.
    Sprinkle some finely crushed salt (ideally “Maldon Sea Salt)over the potatoes.
    Gently tip the pan to spread the caramel butter over them.
    Heat gently for some minutes, just long enough to heat the potatoes, which should have been allowed to cool at room temperature after peeling.
    Greetings from Denmark
    Hans Christian

  4. Hans Christian Rasmussen

    Just one more remark: you recipeè call for half a cup of butter ( I don`t know if your cups are American style coffee mugs or tea cups), but I would find it rather tedious to spoon the butter into a cup and then scrape it into the pan- why not simply cut off a slice of butter(you need sixty grammes)?
    By the way, you are absolutely right on this: the potatoes should only be allowed to become slightly golden brown- this technique is not so different from the classical French method of glacing, say, carrots.
    Hans Christian

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