Brunede Kartofler
If you insist on using fresh potatoes, aim for about a dozen small new potatoes. But trust me: Canned potatoes are 1,000 times easier. The final potatoes will taste slightly like candied sweet potatoes and they’re a delicious side dish for duck, turkey or Danish-style pork tenderloin.
Ingredients
- 2 cans small potatoes
- 1/4 cup sugar
- 1/4 cup butter
Instructions
- Drain potatoes and pat dry with paper towel.
- In a large non-stick frying pan, cook the sugar and butter on medium-low heat until melted.
- When the mixture starts to get dark around the edges, stir gently until it becomes syrupy. Add potatoes and a little bit of water, if necessary, no more than 1 to 2 Tbsp.
- Gently cover each potato in the mixture for 6-8 minutes until they’re all coated and golden brown.
- Serve hot. Best the day they’re made.