The best method for caramelised potatoes

Cook like an award-winning chef

This recipe was developed by Danish Bocuse d’Or winner Kenneth Toft-Hansen.

He runs the beautiful Svinkløv Badehotel.

Ingredients

Serves 4

600 g small potatoes

70 g cane sugar, preferably panela

50 g cold butter

A pan with extra-high sides

A sauté pan can be used for sautéing, frying, simmering and baking.

It is also practical for dishes that start on the hob and finish in the oven, saving on washing up.

Our special nonstick coating makes the pan easy to clean, even after caramelised potatoes.

Method

Scrub the potatoes and leave the skins on. Boil in salted water for 15 minutes, then leave them to finish cooking in the water. They should be cooked through but still firm. Cool and scrape off the skins with a small knife.

Leave the potatoes to drain in a sieve or on a dry tea towel.

Melt the sugar in a pan to form a light caramel. Add the butter and let it foam. Carefully add the potatoes and turn them, keeping them in a single layer where possible. The butter and sugar may clump at first, but will melt again after a few minutes. Simmer over a low heat for about 12 minutes until beautifully glazed.

TIP: The potatoes can be prepared in advance and reheated before serving.

For larger portions

The large cooking surface and extra-high sides provide room for stews and generous batches.

The high sides retain heat for even cooking and are particularly useful for braising.

Also ideal for sautéing and simmering.

30 cm/5.5 L Giant Braiser – TechnIQ

DKK 2,099.00

A few important shortcuts to a good result

• Avoid potatoes from a jar. They contain too much water for the caramel to coat properly and tend to be floury.
• Instead, cook small unpeeled potatoes the day before until tender but firm. Peel once slightly cooled and bring them out of the fridge well before cooking.
• Use a high-sided pan suitable for high heat, such as a chef pan or sauté pan.

Top tips from SCANPAN users

Our Facebook followers shared many useful tips. Here are the three winning suggestions.

Nina Uhlott

I let the sugar melt slowly, add a little butter, then add the potatoes and leave them over a gentle heat until glossy. A small splash of orange juice gives a wonderful flavour.

Charlotte Gran-hansen

I rinse the potatoes in cold water, let them drain in a sieve and pat them dry if needed. Then I heat light syrup in the pan and brown the potatoes. It never fails.

Enikö Simon

Add the dry potatoes when the caramel has fully melted and been mixed with butter and a splash of boiling water. Heat them through for 5–10 minutes. They become brown and beautifully glossy.