Salads & Side Dishes
Brunede potato
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Caramelized baby potatoes.
Timing
- Active approx. 25 minutes
- Cooking/Baking: 15-20 mins. Potatoes; 10-15 mins caramel
- Rest/Cool: 30 min. Cool down
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 250 kcal
- Protein
- ≈ 3.3 g
- Carbohydrates
- ≈ 44.9 g
- Fat
- ≈ 5.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg small potatoes · ≈ 1000 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 90g sugar · ≈ 90 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 40g butter · ≈ 40 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg small potatoes
- 90g sugar
- 40g butter
Instructions
- Boil the potatoes with their skins on for 15-20 minutes until just barely cooked. Drain, let cool and peel carefully; pat the surface dry.
- Melt the sugar evenly in a wide pan and let it turn golden brown without stirring vigorously. Do not touch hot sugar.
- Carefully add butter. Add the potatoes and gently toss them in the glaze over a mild to medium heat for 10-15 minutes.
- As soon as all the potatoes are evenly coated, serve immediately. Too much heat would make the caramel bitter.
Tips
- Pat the peeled potatoes dry so that the caramel can stick.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
