Danish-style potatoes PDF Print E-mail

Kartofler (Danish-Style Potatoes)

6 large potatoes
1/2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
Dash of white pepper

Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.

Melt butter in frying pan. Add onions and saut? for 5 minutes, stirring occasionally. Add potatoes. Saut? for 5 minutes, turning potatoes to brown both sides.

Add remaining ingredients. Cook for 5 minutes longer.

Yields 12 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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