Got this recipe from http://andrew-mccosh.suite101.com/how-to-make-christmas-danish-caramel-potatoes---brunede-kartofler-a266010
This dish taste very good and all dissappeared before I managed to snap some picture! It is easy to make (except fot the potato peeling part!) and fun to eat.
Ingredients
• 600 grams – Baby potatoes
• 5 Tablespoons - Butter
• 6 Tablespoons – Raw brown sugar
Method
1. Wash the baby potatoes thoroughly in the sink; especially if they are home-grown, to remove any acquired dirt or chemicals, peel them, and place them in a small cooking pot. Fill the pot with just enough water to cover them completely. This is important as the more water, the longer it takes for the water to boil, and consequently, the potatoes to cook. Add a pinch of salt to the water and place the pot on a medium to high heat, covering with a lid.
2. Once boiled, drain the potatoes, and leave to cool for a few minutes. In the meantime, warm a large frying pan or skillet over medium heat on the element. Making sure as to not let the pan get too hot, spread the brown sugar in a thin layer over the bottom of the pan. Once the sugar has started to heat in the pan, make sure you pay close attention to the sugar to make sure it does not burn, and avoid stirring so that the sugar does not caramelize together and form large lumps.
3. Wait for the very edges of the sugar to become a light brown, before adding the butter in several small chunks around the pan, as this will take far less time for the butter to melt. Once the butter has melted stir the mixture together until it looks like a thick brown sauce. This indicates that it is time to add the potatoes. Place all of the potatoes into the mixture, and keep stirring them in the mixture until they are completely coated in the caramel sauce. Once all of the baby potatoes are thickly and evenly glazed in the rich caramel sauce, remove them from the pan and place them in a bowl, ready to serve for dinner or lunch.
These traditional Danish sweet potatoes make a perfect Christmas dinner or Lunch, and should be served with roast pork, or Danish meatballs (Frikadeller) and red cabbage. This simple recipe can be made by everyone, even children. And is a fun and easy way to make a delicious side for almost any large meal.
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