Brunede Kartofler (Danish Caramel Potatoes) #NationalPotatoDay

Happy National Potato Day! Did you know there was such a thing? I didn't, but was more than happy to participate when I saw the invitation from Valentina, The Baking Fairy. Many thanks for organizing this potato-filled event!!

Check out all of the delicious recipes we made for the occasion...

• Banh Mi Potato Skins by The Spiffy Cookie 
• Baked Tornado Potatoes by For The Love of Food 
• Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla 
• Campfire Potatoes by Our Good Life 
• Chutneywale Aloo by Food Trails 
• Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures 
• Hearty Beef and Potato Soup by Tip Garden 
• Individual Pommes Anna by A Day in the Life on the Farm 
• Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife 
• Paleo Zuppa Toscana by Frugal & Fit 
• Potato and Spinach Curry by Savory Moments 
• Potato Dinner Rolls by Karen’s Kitchen Stories 
• Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise 
• Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy 
• Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush

Brunede Kartofler

Danish Caramel Potatoes)

We eat a lot of potatoes. Well, we used to eat a lot of potatoes. Jake and I are actively cutting back on starches. So, the boys still eat a lot of potatoes and we are trying to minimize. But I hardly ever peel potatoes. I just scrub them clean and give them a rinse. However, this is the one dish for which I take the time: Brunede Kartofler, Danish Caramel Potatoes. I have made this without peeling them and the boys object heartily. "Mooooooommmmm...." they whine in unison. "This isn't right!"

So, when I saw Valetina's invitation. I decided to make a somewhat traditional Brunede Kartofler and peel the potatoes. I say 'somewhat traditional' because I don't think I've ever seen purple potatoes used for this dish.

Ingredients serves 4

• 2 dozen small organic potatoes
• water
• 1/3 C organic granulated sugar
• 1/3 C butter

Procedure

Place potatoes in a pot. Cover them with water. Bring to a boil. Reduce heat to a simmer. Cook until they are fork tender. Drain potatoes and pat dry. Once they are cool enough to handle, peel them. Let air dry.

In a large, heavy-bottom skillet, add the sugar to the pot and cook on medium-low heat until completely melted. Do not stir the sugar until it is completely melted and caramelized. Add in the butter and stir until it becomes syrupy.

Add the potatoes, moving the skillet around until each potato is fully covered in the caramel sauce. It might take 6 to 8 minutes until they are all completely covered.

Serve immediately.