Best Sugar Browned Potatoes Recipes

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CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES



Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes image

Christmas is steeped in tradition. Special foods! Gifts! Songs! You may want to add this Nordic tradition to your festivities: Pork belly baked with the skin on, which becomes astonishingly crispy. Two simple but strategic accompaniments: braised red cabbage and sugar browned potatoes. The acid from the vinegar and sweetness from the lingonberry jam in the braised red cabbage cuts through the rich pork. The sugar browned potatoes are both creamy and sweet, a perfect contrast to the crisp and salty pork.

Provided by Food Network Kitchen

Time 12h

Yield 6 servings

Number Of Ingredients 14

4 pounds boneless skin-on pork belly
2 tablespoons kosher salt
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
6 cups thinly sliced red cabbage
1/3 cup white wine vinegar
1/4 cup lingonberry jam
1 teaspoon sugar
1 teaspoon kosher salt
2 pounds small potatoes
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Flaky sea salt, for serving

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



Danish Sugar Browned Potatoes Brunede Kartofler image

Brunede Kartofler, Glaserte Poteter, Glassrod Potatis. The Danes serve Sugar Browned Potatoes at every celebratory meal, Small, whole potatoes work best.

Provided by Olha7397

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

1 1/2 lbs small potatoes
3 tablespoons sugar
3 tablespoons butter

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.

SUGAR BROWNED POTATOES (DANISH)



Sugar Browned Potatoes (Danish) image

Make and share this Sugar Browned Potatoes (Danish) recipe from Food.com.

Provided by pammyowl

Categories     Danish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs new potatoes, peeled, sliced and steamed
1/4 cup butter
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons water

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.

Nutrition Facts : Calories 324.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 406.1, Carbohydrate 52.2, Fiber 5, Sugar 14.2, Protein 4.7

SCANDINAVIAN SUGAR-BROWNED POTATOES



Scandinavian Sugar-Browned Potatoes image

Provided by Nika Standen Hazelton

Categories     Potato     Side     Sauté     Quick & Easy     Winter     House & Garden     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons sugar
10 small boiled potatoes, peeled
1/2 teaspoon salt

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.

SUGAR - BROWNED POTATOES



Sugar - Browned Potatoes image

These potatoes are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have a bit more sugar. Posted for the Zaar World Tour 2005. Zaar World Tour II

Provided by NcMysteryShopper

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons sugar
10 small boiled potatoes, peeled
1/2 teaspoon salt

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.

Nutrition Facts : Calories 402.5, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 357.1, Carbohydrate 80.5, Fiber 9.3, Sugar 9.6, Protein 8.7

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