Sukkerbrunede Kartofler – Caramel Potatoes
This week /52weeksofcooking challenged everyone to try a Scandinavian dish, something totally new to me. Outside of reading Yes, Chef last year and various Kirsten books growing up I’ve had very little exposure to Scandinavia in general, let alone the cuisine. So I decided to reread a few chapters of Marcus Samuelsson’s memoir to see what dishes he mentioned and quickly realized that wasn’t going to work since most of the dishes he mentions are fish centered and not easily vegetarianized. However more searching led me to Aquavit, the Nordic restaurant that Samuelsson cut his teeth on in NYC – and their incredible seasonal menu and cookbook. I was quickly drawn to a side dish from the cookbook: potato brulee. I’m a huge fan of anything that involves caramel, or caramelization, and was intrigued by the idea of caramelizing potatoes. A few more Google searches brought me numerous recipes for Sukkerbrunede Kartofler, caramelized potatoes, and with that I had my dish. These potatoes are beyond simple to make and come out more earthy than sweet, which I was pleasantly surprised by. I decided to use some new red potatoes from the local farmers market, but I have a feeling that most potatoes would work well for this dish.
- 2 lbs baby red potatoes or new red potatoes, well washed
- 1 tsp salt
- 1/4 cup soy butter (or regular)
- 2 tbsp white sugar
- Put the potatoes in a large pot and cover with cold water, bring to a boil then add the salt and allow to boil uncovered for 15 minutes. Drain, rinse, and then set aside the potatoes to slightly cool. Once cool, half the potatoes and set aside.
- Melt the butter in a deep sauce pan over medium high heat, allow to slightly brown and then slow stir in the sugar. Once the mixture has turned a deep brown/mahogany color add the potatoes. Coat the potatoes in the caramel mixture and then cook until potatoes start to brown on all sides about 5 minutes per side stirring only when moving to a new side.
- Remove to a serving dish, sit for 5 minutes and enjoy!
I served these potatoes with some BBQ tofu, a simple salad, and some homemade bread. I’m not sure how well these potatoes would reheat and didn’t have a chance to find out since those of us at the dinner table quickly finished off these crunchy potatoes. I’m looking forward to trying a few more dishes, specifically the beet and asparagus dish (minus the roe) which sounds like the perfect spring meal.