Scandinavian Sugar Browned Potatoes Food

NORDIC SUGAR BROWNED POTATOES

Steps:

• Clean the potatoes but leave the peel on. Boil the potatoes in lightly salted water for about 15 minutes. Don't boil them too soft.
• Peel the potatoes using a knife. Let the potatoes cool off before you proceed. You can with advantage do this the day before you actually need the browned potatoes.
• Pour the sugar in an even layer on a cold frying pan. Turn on the stove at medium heat and let the sugar melt without stirring in it. Try to avoid using a frying pan with Teflon coating.
• When the sugar is melted add the butter to the pan and turn up to high heat. Add the potatoes to the sugar/butter mixture.
• Fry the potatoes in the sugar/butter mixture for about 5-7 minutes. Turn the potatoes constantly. If you are making these potatoes for your Christmas dinner and you have some extra duck grease - then add 1 dl (1/2 cup) of the grease to the pan with the potatoes. This will give the potatoes a great taste and a nice look.
• When the sugar is sticking evenly to the potatoes they are done.

PRUNE STUFFED PORK ROAST WITH BROWNED POTATOES, SWEDISH STYLE

Steps:

• Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
• Wipe the pork with damp paper towels; trim off excess fat.
• Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
• Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
• Remove from oven. Drain and dry potatoes.
• Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
• Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
• Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
• Serve with the roasted pork and potatoes for a really special meal.

DANISH SUGAR BROWNED POTATOES BRUNEDE KARTOFLER

Steps:

• Buy small firm potatoes. Wash the potatoes, place them in a deep pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes, or just until tender. Remove the pot from the heat, pour off the water, and rinse the potatoes in cold water. When the potatoes have cooled enough to handle, peel off their skins and set aside.
• In a heavy frying pan or skillet, over medium heat, melt the sugar. When the sugar turns light brown around the edges, add the butter and stir until melted.
• Rinse the peeled potatoes in cold water. Drain the potatoes and add them to the caramelized butter sugar mixture. Cook the potatoes, shaking the pan often, until the potatoes are evenly glazed and heated through, which will take about 10 minutes. 6 servings.
• Scandinavian Feasts.

SUGAR BROWNED POTATOES (DANISH)

Steps:

• In a 10" skillet, mix sugar, butter and salt heat on medium heat until golden brown.
• Remove from heat, cool slightly. Add water, stirring until blended.
• Add potatoes, toss to coat and brown.

SUGAR - BROWNED POTATOES

Steps:

• Melt butter in heavy pan and stir in sugar.
• Brown sugar but do not burn.
• Add potatoes, shaking pan constantly to brown on all sides.
• When potatoes are golden, sprinkle with salt.

BRUNEDE KARTOFLER (DANISH SUGAR-GLAZED POTATOES)

Steps:

• Cook potatoes in salted boiling water to cover until just tender; drain.
• In a heavy pan or skillet, melt butter with sugar over medium low heat.
• Add potatoes and shake pan to coat potatoes thoroughly with sugar mixture; cook about 10 minutes until thoroughly glazed and tender.

CARAMELIZED SCANDINAVIAN POTATOES

Steps:

• In a nonstick skillet, over medium-high heat, heat the sugar, water and salt until the sugar has melted and the mixture forms a light brown syrup, 5-7 minutes, stirring constantly. Reduce the heat to low, then add the potatoes, coating them with the syrup. Heat for 6-8 minutes or until the potatoes are heated through and evenly coated, stirring constantly.

SCANDINAVIAN SUGAR-BROWNED POTATOES

Steps:

• Melt butter in heavy frying pan. When hot, stir in sugar. Brown sugar, taking care not to scorch. Add potatoes, shaking pan constantly to brown on all sides. When potatoes are browned, sprinkle with salt. Serve with meat or poultry.