CARAMELISED BABY POTATOES
Sugar-glazed potatoes (brunede kartofler) are a standard dish on Danish tables for special occasions. Their sweetness is wonderful with the other typical side dish, sweet and sour braised red cabbage.
1.5kg baby potatoes (Baby Perlas
250g caster sugar
170g butter, cut into cubes
Flaky sea salt
The day before they’re needed, boil potatoes in salted water until just tender; do not overcook. Allow to cool slightly before removing skins. Leave to cool, cover and refrigerate.
On the day they are to be cooked, remove potatoes from fridge, place in a colander, rinse with cold water and leave to drain.
Place caster sugar in a heavy-based frying pan set over medium to high heat; do not stir. Once the sugar around edges of pan begins to turn golden, shake pan until all the sugar is a golden brown colour.
Add butter and let mixture simmer until it caramelises, shaking the pan to mix (stir as little as possible).
Add potatoes and toss them in the caramel mixture. Leave to simmer on a low heat for 30-35 minutes, turning the potatoes often to coat completely. Sprinkle with salt and serve immediately. Serves 6