Boil the potatoes with the peel in lightly salted water until tender - they must not boil out.

Allow the potatoes to cool slightly so you can touch them, then peel them. You can possibly manage these two instructions the day before you want to serve brunede kartofler if you want to save time on the day itself.

Put the sugar in a pan, turn up the heat and let the sugar melt over even heat. If necessary, shake the pan a little along the way.

Put the butter on the pan when the sugar has melted, and also let the butter melt.

Meanwhile, rinse the potatoes in cold water. They should not drip off. It is important that a little water sticks when they are poured into the caramel mass.

Pour the potatoes into the caramel mass and brown them over even heat for 10-15 minutes, shaking the pan regularly.

Sprinkle with more salt if necessary.