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.

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.

CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES

Steps:

• For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat.
• Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
• About an hour before cooking the pork, allow it to come to room temperature.
• Preheat the oven to 350 degrees F.
• Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
• For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
• For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
• Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
• After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes.

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.

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.

OVEN BROWNED POTATOES

Steps:

• Place potatoes in shallow baking pan.
• Drizzle margarine over.
• Season with salt and pepper.
• Bake at 350* for about 1 hour or until tender.
• Baste occasionally with the margarine.
• Sprinkle with paprika and serve.

DEEP BROWNED POTATOES

Steps:

• In a glass baking dish place butter,Kitchen Bouquet,salt,paprika and thyme.
• Microwave 1 minute;stir well.
• Roll potatoes in mixture until well coated.
• Cover with wax paper.
• Cook 10 minutes; roll potatoes in butter.
• Cook uncovered another 5- 10 minutes until potatoes are tender.