DANISH POTATO DISHES
caramelized potatoes (brune kartofler)
1 kilo small
firm potatoes (25-30 mm)
50 g white
50 g butter
the potatoes in lightly salted water with the skin on for no more than 15
minutes. Peel them.
the potatoes in cold water. The water helps to give a shiny and silky look.
the sugar in a dry roasting pan – big enough to hold the potatoes in one layer.
the butter when the sugar has melted (be careful that it does not burn) and mix
the potatoes to the roasting pan. Be careful – the water will make the butter
splash. Roast well on all sides turning them over with a wooden spoon.
are perfect with roast duck or goose or a pork roast with crackling skin, but
also with smoked meat served with spinach or green cabbage à la crème.
in cream sauce (flødestuvede kartofler)
kilo firm potatoes
ml double cream
of grated nutmeg
the potatoes and cut into pieces – the size of an olive.
the potatoes in salt water for a few minutes until the water foams. Pour into a
strainer and rinse in cold water.
the potatoes into a wide and low (thick bottomed) saucepan and cover with the
cream. Leave them to soften in the cream at a low heat, covered with a lid for
about 10 minutes stirring occasionally. When the potatoes are soft and the
cream has turned thick from the starch in the potatoes add salt, pepper and
nutmeg to taste.
These potatoes are traditionally served with pieces of fresh eel,
covered in rye flour and fried in butter. It is definitely a rich and luxurious
dish. The tradition says you have to eat so many pieces of eel so that the
bones of the eel will make a full circle around your plate! This potato dish is
also very good with fresh salmon, or any smoked fish or meat.
and sour warm potato salad (varm sursød kartoffelsalat)
kg small firm potatoes
ml of white vinegar
table spoon of sugar
the potatoes with the skin on for 15-20 minutes. Peel and leave to cool. Cut
into slices (1/2 centimeter)
the onions and cut into thin rings. Melt the butter in a pot and boil the
onions until they are clear – do NOT brown. Add vinegar, water, sugar, salt and
pepper and leave the onions to cook until tender.
the potato slices. Leave them to heat with the onions in the sweet and sour
mixture for 8-10 minutes. Add a little water if the salad turns too dry – it
should be nice and watery.
You can add a bit of chopped parsley or dill.
Serve the salad warm with roasted or boiled meats. It is VERY good with
any kind of sausage.
New (a must) potatoes with herring (Nye kartofler med sild)
1 kg of new potatoes
1-2 big filet/s of white or red pickled Scandinavian herring *)
Red onions and dill
Sour cream and/or butter
the potatoes – not too long – new potatoes require about 15 minutes.
the filet(s) of herring on individual plates garnished with raw red onion rings
and chopped dill, a knob of butter and a spoon full of sour cream.
You could definitely use the wonderful traditional matjes for this dish!
Put the warm potatoes in a beautiful bowl decorated with some finely
chopped dill and make the potatoes the center piece of your table.
A cold beer and a glass of aquavit (snaps) will lift this simple dish to
a heavenly state!
*) The Scandinavian type of marinated herrings (Danish – even Swedish
will do) can be found in supermarkets, in the Scan Shop in Waterloo or Brussels
and in IKEA.
Open Danish Potato Sandwich on Rye Bread (kartoffelmad)
Slices of rye bread*)
Boiled potatoes (new ones are the best)
Raw red onion rings
the bread into thin slices (3-4 mm).
on a nice layer of fresh butter.
the potatoes into slices of ½ cm and put them nicely on the bread.
the potatoes with a good spoonful of mayonnaise, the onion rings and the
individual plates as a starter or as a good lunch dish. It should of course be
accompanied with a nice cold Danish beer and a glass of aquavit – or snaps as
*) The dark
rye bread is a necessity for making real Danish open sandwiches. Danish rye
bread is of the same type as the German one, made with a sourdough. You can
find rye bread in supermarkets in Belgium or in the Scan Shops in Waterloo or
in Brussels. In the Scan Shops you can even buy a mixture for making your own.
Very easy as you just have to add yeast and water (or as I usually do: replace
part of the water with a good dark Belgian beer for instance the Leffe!
me give you what some professional cooks call THE BEST WAY TO COOK POTATOES –
potatoes into cold water with a bit of salt, bring to the boil and let them
boil on the heat for 7 MINUTES – turn off the heat but leave the pot on the
warm plate for another 7 MINUTES – they are perfectly done.