Danish browned potatoes (brunede kartofler)

Danish browned potatoes (brunede kartofler)

  • Servings: 4
  • Difficulty: Easy
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The holiday season is a time for decadence, and the Danish know how to do indulgent meals in style. If you’re planning your own traditional Christmas dinner, you’ll need a side dish of Danish browned to potatoes to go with it. Burnede Kartofler, or browned potatoes are boiled potatoes coated in butter and melted sugar.


  • 2lb of small baby potatoes
  • Water for boiling
  • ½ cup of sugar
  • 1 oz of butter
  • ½ cup of duck grease
  • Salt to taste


  1. Clean your baby potatoes, but don’t peel the skin.
  2. Fill a medium-sized pan with water and add a sprinkling of salt. Place your potatoes in the pan and boil them for around fifteen minutes (don’t let them get too soft).
  3. Peel your potatoes using a knife and let them cool for a few minutes. Danes will usually do this the day before they need the potatoes.
  4. Add your sugar in an even layer over the bottom of a cold frying pan. Turn the stove on at a medium heat and leave the sugar to melt without stirring. Try to avoid a non-stick coating on your frying pan, as this can make the process harder.
  5. When your sugar is melted, add the butter to the pan and turn the heat up high. Add your potatoes to the sugar/butter mixture.
  6. Fry your potatoes in your sugar and butter mixture for between 5 and 7 minutes, turning them regularly. If you’re making the potatoes for your Christmas dinner, add the duck grease for an extra Christmassy flavor.
  7. Once the sugar has begun sticking evenly to the potatoes, they should be ready to serve. Pour them out (keeping plenty of the sugary, buttery coating into a bowl for serving.

Danish browned potatoes origins

Brunede Kartofler is a popular treat and side dish for the Danish Christmas dinner. There’s no specific story about where this rather indulgent meal came from, but we know it’s a speciality of Danish food. You can also serve these sugary potatoes with virtually any other meal of your choosing. Once you’ve tried a serving yourself, it’ll be hard to resist.

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