Skip to content
Caramel potatoes — reliable method for glossy caramel
Side Dish

Caramel potatoes — reliable method for glossy caramel

Caramel potatoes carry the sweet scent of Christmas on the pan. When sugar and butter reach the right colour, the potatoes turn glossy and golden. Here is a method that keeps the caramel smooth — and the potatoes intact.

TraditionalChristmasWinterComfort foodSide DishVegetarian
Shopping List
Rate:
4.9 (76)
30 min total
6 servings
Easy

Ingredients

servings
Units

  • Ingredients

    • 2.2 lb small peeled potatoes (new potatoes or jarred pearl potatoes)
    • 3.5 oz sugar
    • about 1.1 oz butter
    • 1.7 fl oz water

Instructions

  1. 1

    Prepare the potatoes

    1. If using jarred potatoes, drain the liquid and let them drip dry: invert the jar on a tea towel for 10–15 minutes. Otherwise: boil and peel the potatoes and let them cool completely.
    2. The drier the potatoes, the glossier the caramel. Cold potatoes also hold their shape better in the pan.
    10 min
    Bowl
  2. 2

    Melt the sugar gently

    1. Spread the sugar in an even layer on a large, dry pan. Let it melt over medium heat.
    2. Stir only a little at first. When the sugar starts to melt at the edges, gently tilt or stir so it melts evenly.
    6 min
    Medium heat
    Pan
  3. 3

    Add butter and smooth the caramel

    1. When the sugar is golden, add the butter and stir until the caramel is even. Then add the water a little at a time.
    2. Take care — the caramel can spit. The water makes it more fluid so it coats the potatoes evenly.
    3 min
    Low heat
    PanMeasuring Cup
  4. 4

    Coat the potatoes in caramel

    1. Add the potatoes to the pan and turn them gently in the caramel until glossy and golden all over.
    2. Keep the heat low and turn regularly. If the caramel thickens too much, add 1–2 tbsp water and keep turning.
    8 min
    Low heat
    Pan
  5. 5

    Serve straight away

    1. Serve caramel potatoes hot — ideally straight from the pan.
    2. They are best while the caramel is still glossy. If they sit too long, the caramel sets more firmly.
    1 min
    Pan

Explore more

More side dish recipes

Details

Nutrition

Calories

210kcal

Protein

2g

Fat

6g

Carbs

38g

Serving Size

150g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve immediately while the caramel is still glossy.
  • • If they need to wait briefly, keep them warm over very low heat.

Drink Pairings

  • • Øl: A dark Christmas beer
  • • Vin: A soft red wine

Side Pairings

  • • Red cabbage
  • • Roast pork with crackling
  • • Roast duck

Dessert Pairings

  • • Risalamande with cherry sauce

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Can be frozen, but the caramel may change texture. Reheat slowly.

Reheating

  • • Pan: Reheat gently over low heat. Add a splash of water and turn carefully until glossy again. (Low heat)

Tips

Preparation

  • • The drier the potatoes, the glossier the caramel.

Cooking

  • • Low heat is key once the potatoes go in the pan.
  • • If the caramel clumps or becomes hard to work with, add a little water. That loosens it again.

Serving

  • • Best while still glossy and warm.

Variations

Flavor

  • sweet
  • buttery
  • caramelised

Health

  • rich

Method

  • pan-fried

Toppings

  • caramel glaze

Author

N

Nordmad

Nordisk madunivers med fokus på ro, smag og tradition.

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad

Nordisk madunivers med fokus på ro, smag og tradition.