Brunede kartofler — Danish potatoes in buttery caramel

If starting with raw potatoes, prepare about 750 g of similar potatoes measuring 3–4 cm across. Wash and cover them with 1500 g cold water in a small saucepan. Do not salt the water. Simmer gently for about 15–22 minutes from boiling, until a thin knife enters with slight resistance and the potatoes hold their shape. Do not overcook. Drain all the water; it stays outside the servings. Skip boiling if you already have cooked potatoes.

When the potatoes are safe to handle, peel thinly and spread in a shallow dish. After about 20–30 minutes, refrigerate for at least 1 hour until completely cold, or until the next day. Weigh 600 g peeled cold potatoes; peels and any extra potatoes stay outside the recipe. Before caramelizing, pat the surfaces dry with paper towels, including moisture from chilling. Do not put wet potatoes into caramel.

In a dry heavy-bottomed frying pan about 28 cm across, spread all 80 g sugar evenly. Heat over medium for about 5–8 minutes until melted and light amber. Do not stir with a spoon; if melting unevenly, carefully tilt the pan by its handle. Watch the color, as the final stage happens quickly. Do not let the caramel turn dark brown and smoky.

Lower the heat and carefully add all 30 g butter. The mixture will foam vigorously: keep your face and hands away from steam and splashes. Gently combine the butter and caramel with a long heatproof spatula until smooth and glossy. Do not add water and do not taste the hot caramel. Have the cold dry potatoes ready beside the stove so you do not leave the pan without supervision.

Carefully add all 600 g cold dry potatoes with a spoon, without dropping them from a height. They should sit loosely, essentially in one layer. Maintain moderate heat and do not turn them for about the first 2 minutes. The caramel may briefly harden on contact with cold potatoes; allow it to warm again instead of sharply increasing the heat or adding water.

Heat for about 12–15 minutes total from adding the potatoes. Occasionally turn gently with a spatula or roll them with a careful pan movement, without crushing. The caramel should soften again and coat the surfaces evenly while the potatoes warm through. Lower the heat if the mixture darkens quickly. Stop when the potatoes are hot, glossy and golden brown on every side, with the caramel still spreadable.

Turn off the heat, sprinkle with all 1 g salt and mix gently. Divide the potatoes into 4 side servings, scraping all the recoverable caramel from the pan onto them too. Serve warm immediately, without extra butter, sugar or decoration. Do not scrape the thin hardened coating left on the pan into the food; the actual amount left depends on the pan and how you transfer the potatoes.

They taste best freshly made. If any remain, transfer to a shallow container, cool briefly and refrigerate within 2 hours. Keep covered for up to 2 days. Reheat gently in a pan until hot throughout, turning carefully; the caramel surface may be less even. Do not leave cooked potatoes or the finished dish on the counter overnight.