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Browned potatoes

Browned potatoes from 1900: boiled, cold potatoes are cut up, butter is browned with ½ tsp sugar in a pan, and the potatoes are tossed until light brown.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 185 (falt i det fri)

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About the dish

Enkel tilberedning av dagen-derpå-poteter fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). En sparsommelig måte å bruke opp kokte poteter på.

How to make it

  1. 1

    Cut the potatoes

    Cut boiled, cold potatoes into neat pieces – not too small.

  2. 2

    Brown butter and sugar

    Brown the butter in a frying pan and stir in the sugar.

  3. 3

    Brown the potatoes

    Add the potatoes to the pan and toss them gently until light brown.

Changes from the original

«i spiseske smør» tolkes som 1 spiseskje (ss) smør. Fremgangsmåten er beholdt uendret.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900Modernised
To1900Modernised
Modernised → 1900 (proofread, p. 185)~88% of the text changedremovedadded
kokte, kalde Poteter, brunede. Kogte, kolde poteter (skjæres i pene, skjæres pent op — ikke for små biter). 1 ss smør. 0,5 ts sukker. Skjær kokte, kalde poteter smaat —, i pene biter – ikke for små.. Brun smøret spiseske smør brunes i en stekepanne og rør inn sukkeret.. Legg potetene stegepanden, heri irøres ½ theske sukker, poteterne lægges i pannen og rist dem forsiktig panden, der rystes, til de poteterne er lysebrune.

Note on Modernised

«i spiseske smør» tolkes som 1 spiseskje (ss) smør. Fremgangsmåten er beholdt uendret.

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Frequently asked questions

Why sugar in the pan?
The sugar caramelises in the butter and gives the potatoes a golden, lightly sweet browned surface.
Do the potatoes have to be cold?
Yes, cold boiled potatoes hold their shape better and brown more nicely than freshly boiled, hot potatoes.

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