Why are the potatoes boiled in their skins and cooled first?

Potatoes boiled in their skins become firmer and easier to peel, and cooling helps the balls hold their shape when browned in butter without falling apart.

What does the coating consist of?

Ground rusk crumbs mixed with sugar – 60 g crumbs and 10 g sugar per 1 liter of potatoes. The potato balls are rolled in the mixture before they go into the browned butter (60 g).

Do I have to use a melon baller for the balls?

The 1914 recipe uses a melon baller to scoop small round balls. You can also cut the potatoes into even cubes or wedges, but then they won't be as round or evenly browned.

How do I keep the sugar from burning?

Brown the butter first, then add the balls and shake the pan as you go over moderate heat until they are a nice brown. The sugar caramelizes quickly, so steady shaking and not-too-high heat are important.

Browned Potatoes

Erken 1914: Browned Potatoes – boiled potatoes scooped into balls, rolled in rusk crumbs and sugar, browned in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 359 (falt i det fri)

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About the dish

A variant of browned potatoes in which pre-boiled potatoes are shaped into balls, coated in rusk crumbs and sugar and browned in butter. A common festive side dish for roasts.

How to make it

1
Boil the potatoes
Boil the potatoes in their skins in salted water and let them cool.
2
Form the balls
Peel the potatoes and scoop them into small round balls with a melon baller.
3
Coat
Mix the rusk crumbs and sugar and roll the potato balls in the mixture.
4
Brown in butter
Brown the butter in a pan, add the potato balls and shake the pan while the potatoes fry to a nice brown. Serve at once.

Changes from the original

Measures converted to modern units (1 liter of potatoes ≈ 700 g). Ground rusk is given as finely ground rusk crumbs / dry breadcrumbs. The method is written in modern language.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 359) → 1949 (korrekturlest, s. 396)~44% av teksten endretfjernetlagt til

1 l. poteter salt ~~vand~~ vann 60 gr. smør 60 50 gr. støtt kavring 10 gr. sukker. ~~Poteterne~~ Potetene kokes med skallet ~~paa,~~ på, avkjøles. ~~Poteterne skrælles, uthules~~ Potetene skrelles, utholes med ~~potetesjern~~ potetjern til ~~smaa~~ små runde kuler, hvilke omrystes i den blandede kavring og sukker. ~~Smørret~~ Smøret brunes, ~~poteteskulerne lægges~~ potetkulene legges i, ~~panden~~ pannen rystes, og ~~poteterne~~ potetene stekes pent brune.

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Frequently asked questions

Why are the potatoes boiled in their skins and cooled first?: Potatoes boiled in their skins become firmer and easier to peel, and cooling helps the balls hold their shape when browned in butter without falling apart.
What does the coating consist of?: Ground rusk crumbs mixed with sugar – 60 g crumbs and 10 g sugar per 1 liter of potatoes. The potato balls are rolled in the mixture before they go into the browned butter (60 g).
Do I have to use a melon baller for the balls?: The 1914 recipe uses a melon baller to scoop small round balls. You can also cut the potatoes into even cubes or wedges, but then they won't be as round or evenly browned.
How do I keep the sugar from burning?: Brown the butter first, then add the balls and shake the pan as you go over moderate heat until they are a nice brown. The sugar caramelizes quickly, so steady shaking and not-too-high heat are important.

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