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Small potatoes glazed in sugar-and-butter caramel — a Danish Christmas side.
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Brunede kartofler means 'browned potatoes': small boiled potatoes coated in caramelized sugar and butter. Sweet and glossy, they're an essential side for Christmas roast pork or roast duck. The trick is not to let the caramel burn.
Boil the potatoes in their skins, peel, and cool completely (overnight in the fridge is best).
Spread the sugar in a frying pan and melt over medium heat into a light brown caramel (don't stir).
Add the butter and stir to melt.
Rinse the potatoes briefly in water, add them, and shake the pan to coat in caramel.
Roll them for 5–8 minutes until glossy brown all over.
Sprinkle with a pinch of salt.