Danish sugar potatoes

    55 min

    Baby caramelised potatoes to serve with Christmas lunch. I serve this with roast pork, green beans, red cabbage and pickled cucumbers to combat the sweetness. Truly delicious. See my recipe for Homemade pickled cucumbers to serve with this on the side.

    Samantha's Supper

    Kent, England, UK
    5 people made this

    Serves: 4 

    • 24 very small new potatoes
    • white granulated sugar
    • 60 to 120g unsalted butter
    • salt and pepper

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Begin by lightly scrubbing the potatoes. Bring a large pan of salted water to the boil and add the potatoes. Boil until just tender.
    2. Heat a large nonstick frying pan. Scatter the base of the pan all over with sugar in a good layer about 5mm thick. Melt the sugar over low heat then add the butter. Stir constantly keeping an eye on the heat.
    3. When bubbling, add the drained potatoes and stir constantly, being careful not to break the potatoes. Add salt and pepper and cook for 30 to 40 minutes, until the the potatoes are covered in a thick glaze with extra glaze sauce.
    4. Pour into a serving dish with the remaing sauce. Some of the mixture will go tacky and a little caramelish but the texture is lovely.

    Make ahead

    This can be made ahead a couple of hours and left in the pan. Gently re-heat. Do not be alarmed if some of the sauce sets hard, it will melt down again.

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