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Nordic Caramelised Potatoes

Nordic Caramelised Potatoes
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Discover the secret to crispy, golden Nordic Caramelised Potatoes, combining the earthy sweetness of waxy potatoes with a luscious caramelized crust. Perfectly crispy on the outside and soft inside, this dish uses simple pantry staples and is a versatile side that brings a warm, comforting Nordic touch to any meal.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs (700g) waxy potatoes (Yukon Gold or new potatoes), washed and halved if large
  • 3 tablespoons butter
  • 2 tablespoons granulated sugar
  • Salt, to taste
  • Water (for boiling potatoes)

Optional Ingredients

  • Fresh herbs such as thyme or rosemary, chopped, for garnish

Instructions

  1. Prepare the Potatoes: Start by washing the waxy potatoes thoroughly. Cut larger potatoes into even-sized chunks or halves to ensure uniform cooking. Boil the potatoes in salted water until they are tender but still hold their shape, about 10–15 minutes depending on size. Drain the potatoes and let them dry slightly to remove excess moisture.
  2. Preheat the Pan and Melt Butter: Heat a heavy-bottom pan or cast-iron skillet over medium heat. Add the butter and let it melt slowly until it starts to foam and lightly brown, developing a rich, nutty aroma that enhances flavor.
  3. Add Sugar and Stir: Sprinkle the sugar evenly over the melted butter and stir gently until the sugar dissolves and begins to caramelize. Watch carefully for a golden amber color; avoid burning the sugar to achieve the perfect caramel crust.
  4. Fry the Potatoes: Carefully add the boiled potatoes into the pan and toss gently to coat them evenly with the caramelized butter and sugar mixture. Fry over medium heat, turning occasionally, until all sides are beautifully caramelized and crispy. This process should take about 10–15 minutes.
  5. Season and Add Herbs: Once golden and crispy, season the caramelised potatoes with salt to taste. If desired, sprinkle freshly chopped thyme or rosemary over the potatoes in the pan and allow the herbs to infuse their aroma before serving.

Notes

  • Choose waxy potatoes like Yukon Gold for best texture and caramelization.
  • Do not overcrowd the pan; give the potatoes enough space to crisp instead of steam.
  • Use a heavy skillet such as cast iron for even heat distribution and crispier results.
  • Dry the potatoes thoroughly after boiling to speed up caramelization and prevent sogginess.
  • Stir gently and sparingly to avoid breaking apart the potatoes and to allow good browning.

Nutrition

Keywords: Nordic caramelised potatoes, caramelized potatoes, crispy potatoes, waxy potatoes, side dish, Scandinavian recipe

Find it online: https://marybaking.com/nordic-caramelised-potatoes/