Caramelised Potatoes

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is a traditional Danish way of cooking potatoes and is usually made with very small new potatoes. If you can’t get these, you can use old potatoes, but cut them into small, even-sized pieces. I cook these in a heavy, flat-bottomed wok.


  • 1Β½ lb (700 g) potatoes
  • 1 oz (25 g) sugar
  • 2 oz (50 g) butter, preferably unsalted
  • Sea salt


Wash the potatoes well. Do not peel. Melt the sugar gently until it just turns brown and then stir in the butter. Add the potatoes and cook very gently over a lowish heat, turning the potatoes frequently so they are coated with the caramel. Sprinkle with sea salt and serve.

β€˜It (the potato) is favourable to population; for it has been observed that in the western parts of Ireland where it is almost the only diet of the labouring poor, it is no unusual thing to see six, seven, eight, ten and sometimes more children, the issue of one couple, starting almost naked out of a miserable cabin, upon the approach of an accidental traveller.’

From The Practical Farmer or The Complete English Traveller by David Henry, 1771.

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