Caramelized potatoes are a traditional Danish Christmas dish, but it can be a little tricky to make. With temperature-controlled cooking, you can easily make the sweet side-dish without risk of the caramel burning.
1.5 l Water
800 gram Potatoes , small potaoes with skin on
1 dl Sugar
25 gram Butter
Boil the potatoes
Start the program. The program starts by briefly bringing the potatoes to the boil and then lowers the temperature to 95 ºC. Cook the potatoes for 45 minutes at 95 ºC. Let the potatoes cool until you can handle them without burning your fingers. Gently remove the skin from the potatoes while they are still warm. Refrigerate the potatoes, but do not cover them.
Make the caramel
Add sugar to a frying pan and start the program. Melt the sugar at 210 ºC for about 5 minutes until it becomes brown and caramelized. Do not stir the sugar while it is melting. Lower the temperature to 175 ºC (the program does this automatically). Add the butter and stir gently.
Add the potatoes
Add the peeled potatoes and brown for 8-10 minutes at 175 ºC. Turn off the heat and leave the pan to cool. Stir occasionally. As the caramel in the pan cools, it will thicken and stick to the potatoes when you are turning them. Continue until the potatoes are coated with as much caramel as you prefer.