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    Home » Europe » Caramelized Potatoes Recipe

    Caramelized Potatoes Recipe

    Published on Apr 7, 2022 Modified: Apr 4, 2022 by Alexandria Drzazgowski.

    Jump to Recipe

    Enjoy this Caramelized Potatoes recipe from Iceland! In this recipe, waxy potatoes are coated in a homemade caramel to make a sweet and unique side dish perfect for any fancy meal.

    White serving bowl with caramelized potatoes inside.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Caramelized Potatoes are a majorly important recipe in Icelandic and Danish cuisine! This recipe is usually enjoyed alongside a delicious Christmas dinner. It is a heavily anticipated side for the holidays, but can be enjoyed any time of the year. 

    Jump to:
    • Why Make this Recipe
    • What Do I Need to Make this Recipe? 
    • How to Make this Recipe
    • Why Does My Sugar Keep Crystalizing/Clumping? 
    • Expert Tips
    • Recipe FAQs
    • Caramelized Potatoes Recipe

    Why Make this Recipe

    1. Try Something New: I bet you never thought you’d have potatoes with caramel on them, did you? But it’s a surprisingly fun dish to try! Change up your dinner with something new. 
    2. “Taste” Iceland: If you’ve always wanted to travel to Iceland, this is a great way to taste the flavors of the country from your own kitchen! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Labeled ingredients needed to make Caramelized potatoes
    1. Potatoes: You want any small, waxy potatoes for this dish. New potatoes or fingerling potatoes are best if you can find them. I found “mini golden potatoes” at my grocery store that worked well. 
    2. Sugar: Use granulated white sugar. Do not substitute other kinds of sugar. 
    3. Butter: Cut your butter into cold cubes for this recipe! You can use salted or unsalted, though I prefer unsalted. 

    Tools

    1. Large pot 
    2. Large pan 
    3. Rubber Spatula: This is easier to clean after making the caramel than a wooden spoon is. 

    How to Make this Recipe

    Step 1: Cook the Potatoes 

    Boiled potatoes in one photo and skins removed from boiled potatoes in the next photo to make caramelized potatoes.

    Add water and potatoes into a large pot over high heat. Boil the potatoes with the skin on until they are fork tender (about 12-15 minutes). 

    Wait until the potatoes are cooled down, then take off the peel carefully. 

    Step 2: Make the Caramel

    Photo of sugar in a skillet on the left photo and the sugar caramelized in the skillet on the right photo as you prepare caramelized potatoes.

    Add the sugar into a large pan and allow it to melt and turn brown without stirring. 

    Add 2 tbsp of butter into the sugar and allow it to bubble. When it is melted, stir it to combine the butter and sugar. Then add the final tbsp of butter and allow it to melt. Stir again. 

    Step 3: Combine 

    Add the peeled potatoes into the pan. Stir to coat in the caramel and continue cooking for about 5 minutes, spooning the caramel over the potatoes. Serve and enjoy! 

    Why Does My Sugar Keep Crystalizing/Clumping? 

    Are you stirring your sugar instead of just allowing it to heat through? My sugar continued to clump and clot when I stirred it as it heated up.

    Instead, just turn on the heat and allow the sugar to melt itself. Once you add the butter, then you can start stirring it. 

    If the sugar lumps when you add the potatoes into it, it is because your caramel is not hot enough to stay in a liquid state. 

    Expert Tips

    Caramelized potatoes sitting in the sauce shown up close.
    • I use my fingers to gently peel the potato peel off. You can use a potato peeler if you want, but you will have to be gentle. 
    • Some (not many) recipes call for heavy cream to be added to the caramel as well. You can add some if you’d like, but most traditional recipes use just sugar and butter. 
    • If your potatoes are too big, you can cut them into smaller pieces so that more of the potatoes can be coated in the caramel. 
    • This dish is usually served cold. 
    • Wash the potatoes under water to get the peel off easier. Make sure they dry again before putting them in the caramel or the caramel will get watery. 

    Recipe FAQs

    Fork sitting inside the white serving bowl with the caramelized potatoes.
    How to Store Leftovers

    You can store leftovers in an airtight container in the fridge for up to 5 days. 

    What To Serve Caramelized Potatoes With? 

    These potatoes would be delicious as a side dish for ham or pork. 

    Did you enjoy this recipe for Caramelized Potatoes? If so, make sure to check out these other recipes I picked out just for you:

    • How to Make Sweet Potatoes in the Instant Pot
    • Oto (Mashed Yams with Red Onions) 
    • Stegt Flaesk from Denmark 
    • Plokkfiskur from Iceland
    • What To Serve with Swedish Meatballs
    • Garlic Redskin Mashed Potatoes
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    Caramelized Potatoes in a large bowl with small, golden potatoes coated in caramel sauce.

    Caramelized Potatoes Recipe

    Enjoy this Caramelized Potatoes recipe from Iceland! In this recipe, waxy potatoes are coated in a homemade caramel to make a sweet and unique side dish perfect for any fancy meal.
    No ratings yet
    Print Pin Rate
    Course: Side Dish
    Cuisine: Denmark, iceland
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 314kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Pot(s)
    • Pan(s)
    • Rubber Spatula

    Ingredients

    • 2 lb new potatoes, small
    • ⅓ cup granulated sugar, 3 oz
    • 3 tbsp unsalted butter, cold & cut into 1 tbsp pieces

    Instructions

    • Add water and 2 lbs potatoes into a large pot over high heat. Boil the potatoes with the skin on until they are fork tender (about 12-15 minutes).
    • Wait until the potatoes are cooled down, then take off the peel carefully.
    • Add the ⅓ cup sugar into a large pan and allow it to melt and turn brown without stirring. Make sure the sugar does not get too dark.
    • Add 2 tbsp of butter into the sugar and allow it to bubble. When it is melted, stir it to combine the butter and sugar. Then add the final tbsp of butter and allow it to melt. Stir again.
    • Add the peeled potatoes into the pan. Stir to coat in the caramel and continue cooking for about 5 minutes, spooning the caramel over the potatoes. Serve and enjoy!

    Notes

    Recipe Copyright The Foreign Fork. For educational or personal use only. 
    • Potatoes: You want any small, waxy potatoes for this dish. New potatoes or fingerling potatoes are best if you can find them. I found “mini golden potatoes” at my grocery store that worked well. 
    • Sugar: Use granulated white sugar. Do not substitute other kinds of sugar. 
    • Butter: Cut your butter into cold cubes for this recipe! You can use salted or unsalted, though I prefer unsalted. 
    • I use my fingers to gently peel the potato peel off. You can use a potato peeler if you want, but you will have to be gentle. 
    • Some (not many) recipes call for heavy cream to be added to the caramel as well. You can add some if you’d like, but most traditional recipes use just sugar and butter. 
    • If your potatoes are too big, you can cut them into smaller pieces so that more of the potatoes can be coated in the caramel. 
    • This dish is usually served cold. 
    • Wash the potatoes under water to get the peel off easier. Make sure they dry again before putting them in the caramel or the caramel will get watery. 
     

    Nutrition

    Serving: 1serving | Calories: 314kcal | Carbohydrates: 56g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 15mg | Potassium: 958mg | Fiber: 5g | Sugar: 18g | Vitamin A: 267IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Europe Potatoes Side Dish Iceland

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    Comments

    1. Anita says

      February 06, 2025 at 10:45 am

      You need to redo one of your photos – you have new potatoes, butter and SALT.-

      Reply
      • Alexandria Drzazgowski says

        February 06, 2025 at 1:06 pm

        Whoops, that would be a lot of salt haha!! Thank you for telling me that, I will update it right now 🙂

        Reply

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