Danish caramelized potatoes.

Some people think this is a really weird way to have potatoes and I know this sounds bonkers but on Jeppe’s half Danish family, “brunede kartofler” or, caramelized potatoes are an essential part of the Christmas dinner menu. The secret to a perfect caramel potato is time; just let the potatoes simmer slowly and easily while turning them gently from time to time, so that they are coated with caramel completely!

Enough chitchat! Here is the recipe!


• 2 kg (4.40 pounds) of new potatoes
• 1 tablespoon of salt
• 300 g (10.6 oz) sugar
• 175 g (6.20 oz) of vegan butter or margarine, cubbed
• Fleur de sel


  • 1.
    Boil the potatoes in salted water until they are 80% done. Peel them and let them cool. (This can be done the day before.)
  • 2.
    Refrigerate the potatoes for at least 40 minutes or overnight.
  • 3.
    Melt the sugar over low heat in a large, heavy saucepan. Do not touch the sugar until you see that the caramel is almost completely melted, then you can stir slowly with the help of a wooden spoon or a silicone spatula!
  • 4.
    When the caramel has melted and browned completely, add the butter, stir and let the mixture boil until it becomes a caramel sauce. Add potatoes and gently stir them into the caramel. Let them simmer over low heat for 15-25 minutes, flipping them often, until they are coated with caramel on all sides.
  • 5.
    When the caramelized potatoes are ready, sprinkle some fleur de sel on top of them and enjoy!
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