Brunede Kartofler is a classic Danish side dish which was always served with Christmas dinner when I was a child. Of course it was also served occasionally at other times but I think probably most Danes associate the dish with Christmas in particular. The sweetness of the caramelized potatoes is wonderful with the other classic side dish Rødkål (sweet and sour red cabbage) which is slightly tangy and the two dishes are often found on the same table.
When making Brunede Kartofler make sure to watch the sugar so it doesn’t burn and when you add the butter it will bubble up briefly, so please be very careful.
potatoes (approx 20 small white)
1 cup sugar
5 tablespoon butter
Boil potatoes in salted water until fork tender. Drain potatoes and place in refrigerator to cool. Once potatoes are cold, remove peel. In a pan over medium-low heat melt sugar. Watch sugar carefully so it does not burn. When sugar has melted add butter, please note that it will bubble up, stir to combine. Add potatoes and cook low and slow, gently stirring occasionally until potatoes are warmed through. Enjoy!
Source: My mother Åse Frandsen