I first had caramelised potatoes when I was in Copenhagen, Denmark. The Danes really know how to enjoy their food..

Here’s my version of caramelised potatoes. It is slightly different from the traditional Danish recipe.

What you need:

1 kg of Australian baby potatoes (or large ones, if you prefer)

125 grams of Golden Churn Butter

80 grams sugar (you can vary depending on your taste, some people prefer their potatoes sweeter)

3 tablespoons of salt.

Preparation:

Peel and boil whole potatoes in salted water. Drain water, leave potatoes to cool down and keep in the fridge overnight. If you don’t have enough time to keep the potatoes in the fridge, immerse cooked potatoes in a big bowl filled with ice-cubes. Once potatoes are cold, dry and keep aside.

In a frying pan, using very very low heat, make the caramel by dissolving sugar on the pan. No oil or water should be added. Stir with a wooden spatula to ensure that the sugar browns evenly.

Once the sugar has turned a shade of light brown, turn off the fire. Let the remaining heat brown the caramel further.

Add in the butter and stir the mixture until it forms a butterscotch, sticky texture.

Immediately pour in the pre-boiled, cold potatoes into the mixture and mix well.

Serve hot.

Here’s how it looks like:

The caramel was uneven in this picture because the caramel had already hardened. If you do not like butterscotch texture, use less butter and more sugar.  

Enjoy!