In our journey through the rich tapestry of Scandinavian cuisine, we've shared the classic recipe for Brunede Kartofler, a cherished festive dish that brings a sweet caramel embrace to tender potatoes. Today, we're revisiting this tradition with a twist, a recipe passed down in our family, known affectionately as "Toffee Browned Potatoes".

This variation stays true to the roots of the classic version, starting with the harmonious dance of caramelizing sugar and melting butter. But as the golden caramel forms, we introduce an unconventional twist—cream and a pinch of salt. This addition transforms the simple caramel into a rich, velvety toffee sauce, a luxurious bath for the raw peeled potatoes to soak in.

Ingredients:

• Small peeled potatoes, raw

• Equal parts sugar and butter (amount depends on the number of potatoes)

• Cream enough to just cover the potatoes

• A pinch of salt

Instructions:

1. Caramelize the Sugar: In a large pan, gently melt the sugar until it turns a rich golden brown, swirling the pan for an even color.

2. Create the Toffee Sauce: Carefully add the butter to the caramelized sugar, stirring until fully combined. Pour in the cream and add a pinch of salt, stirring continuously. Watch as the mixture transforms into a creamy toffee sauce.

3. Brown the Potatoes: Add the raw peeled potatoes to the pan, ensuring each one is generously coated in the creamy toffee sauce. Cook at a slow boil until the potatoes are tender and beautifully glazed in the toffee sauce.

4. Serve and Enjoy: Serve these toffee browned potatoes hot, allowing the rich, caramelized flavors to shine.

5. This version of Brunede Kartofler, with its creamy, toffee-infused potatoes, offers a more indulgent take on the traditional recipe.