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.
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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.
Why Make this Recipe
- 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.
- “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.
- 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.
Tools
- Large pot
- Large pan
- Rubber Spatula: This is easier to clean after making the caramel than a wooden spoon is.
How to Make this Recipe
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Step 1: Cook the 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
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
- 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
You can store leftovers in an airtight container in the fridge for up to 5 days.
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
Caramelized Potatoes Recipe
Equipment
- Large Pot
- Large Pan
- 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
- 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.
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