I am not ashamed to admit that the potato is my favorite vegetable. It has always been so. I would be completely happy to sit down in front of a plate of boiled potatoes, lavishly buttered and sprinkled with salt and pepper and nothing else.
They are such a versatile vegetable. Rich in Vitamin C and Potassium, potatoes are actually quite good for you.
I enjoy them at their very simplest, boiled, peeled, buttered and seasoned simply. I adore them baked or roasted. Fried? Count me in! Mashed? Yes please! Pass the gravy!
This is another way I really enjoy them, especially around the holidays. Danish Glazed Potatoes, or Danish Brunede Kartofler as they are also called.
Tiny potatoes, boiled in the skins, peeled and then cooked again with sugar and butter until they are sweetly coated. Such a simple thing to do with extravagant results!
I love, Love, LOVE these gorgeous potatoes. They are perfect for the holidays and go well with most meats. Poultry, game, pork. You name it, these potatoes are quite simply a beautiful side dish.
WHAT YOU NEED TO MAKE DANISH GLAZED POTATOES
They are so delicious you would think you need a lot more than these few simple ingredients, but you would be wrong. They truly don't take a lot.
- 2 pounds (1/2 kg) unpeeled baby potatoes
- 4 TBS butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- chopped parsley to garnish
You will want to use small potatoes for these. Preferably a kind of potato that won't fall apart. Waxy salad potatoes are perfect as are new potatoes. You can even (dare I say it) use canned potatoes.
All work equally well. Fingerling potatoes also work well. You just don't want to be using a floury potato that breaks up easily.
I just use ordinary granulated sugar. I have seen some people use brown sugar, but granulated works perfectly fine.
I also don't make any distinction between salted or unsalted butter. Just between you and I, I only keep salted butter in my house.
Oh, how I miss Danish butter. Lurpak was always my butter of choice when I lived in the UK.
HOW TO MAKE DANISH GLAZED POTATOES
Nothing could be easier. I have seen them done in a skillet on top of the stove as you will see here, but I find it much simpler to just do them in the oven.
You can boil and peel them ahead of time if you wish. Just cover and keep in the refrigerator before you want to finish cooking them. I would bring them back down to room temperature first.
Bring a large saucepan of water to the boil over high heat. Add the potatoes.
Reduce heat and simmer over medium low for 15 to 20 minutes, or until just tender. Do not overcook or they will be difficult to peel. Drain well and cool.
Once cold, peel the skins off and discard.
Preheat the oven to 425*F/ 225*C/ gas mark 7.
Line a 9-inch square baking tin with foil and spray with non-stick cooking spray.
Mix the melted butter sugar and salt together in a bowl. Add the potatoes and gently toss together to coat. Pour into the baking tin, making one layer.
Bake in the preheated oven for 40 to 45 minutes, stirring every 15 minutes, until the sauce is bubbling, and the potatoes are nicely glazed.
Pour into a serving bowl, scatter chopped parsley overall and serve.
There is no need to add anything else to these. They are perfect just as they are. A bit of salt and that's really all the seasoning you need.
To add anything else would be blasphemous and cause the Danish Gods to rain fire and brimstone down upon your heads.
Just kidding about the Danish God's thing. How would I know! I'm not Danish, but I do love these potatoes, and I am pretty sure you will too. That's why I am sharing the recipe with you.
I only share what I love and what works. That's always been my promise to you.
Looking for some other ways to serve potatoes during the holidays? You can't go wrong with these recipes either!
TRIPLE MASH WITH HORSERADISH CRUMBS - Potatoes, parsnips and rutabaga (swede) cooked and mashed together with plenty of butter and cream. Topped with a buttery flavor filled smattering of crisp horseradish breadcrumbs. What's not to love? Excellent with Prime Rib.
TWO POTATO GRATIN - Layers of tender white and sweet potatoes baked in a dish with milk, onions and two kinds of cheese. Luxuriously delicious. This is a real favorite during the holidays in my house.
Yield: 8
Danish Caramel Potatoes
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This sticky, sweet, potato dish is perfect for the holidays.
Ingredients
- 2 pounds (1/2 kg) unpeeled baby potatoes
- 4 TBS butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- chopped parsley to garnish
Instructions
- Bring a large saucepan of water to the boil over high heat. Add the potatoes. Reduce heat and simmer over medium low for 15 to 20 minutes, or until just tender. Do not overcook or they will be difficult to peel.
- Drain well and cool.
- Once cold, peel the skins off and discard.
- Preheat the oven to 425*F/ 225*C/ gas mark 7. Line a 9-inch square baking tin with foil and spray with non-stick cooking spray.
- Mix the melted butter sugar and salt together in a bowl. Add the potatoes and gently toss together to coat. Pour into the baking tin, making one layer.
- Bake in the preheated oven for 40 to 45 minutes, stirring every 15 minutes, until the sauce is bubbling, and the potatoes are nicely glazed.
- Pour into a serving bowl, scatter chopped parsley overall and serve.
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This is a recipe that my sister gave to me several months ago now. She makes these quite often. Not only are they delicious, but as far as nut snacks go, they are quite healthy as well.
A little bit sweet from the maple syrup, not too salty, and a tad bit buttery. They are an incredibly moreish snack that makes a great nibble!
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Perfect to serve with drinks during the holiday season, or to take in a baggie when you are going on a hike. They also make great holiday gifts, packed in a nice jar along with perhaps a block of someone's favorite cheese and some crackers.
Because, yes, these are also great on a cheese or chacuterie board.
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What I love most about them is that they are not too salty. Most of the nut combos you buy out there are loaded with salt. We all need to be careful about how much salt we are eating.
Once you get used to cutting back, a little bit of salt goes a very long way.
My mother always picked up a can or two of mixed nuts during the holidays. My father loved them. Someone always picked out all the cashews. One great thing about making your own nut mix is that you can have as many cashews in them as you want!
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WHAT YOU NEED TO MAKE ROASTED PARTY NUTS
Another thing I love about these nuts is that other than the nuts, you only need a very few ingredients, most of what you probably already have in house!
- 2 cups (340g) whole unblanched almonds
- 1 cup (120g) shelled pecan halves
- 1 cup (120g) shelled walnut halves
- 1 1/2 cups (167g) cashew nuts
- 2 TBS pure maple syrup
- 2 TBS butter, melted
- 1 tsp fine sea salt
- 1 tsp vanilla extract
- 1/4 tsp cayenne pepper
- 1 TBS finely chopped fresh rosemary (optional, but very nice)
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Feel free to use whatever nuts you like in this tasty snack. I happen to love pecans, walnuts, almonds and cashews. You could use macadamia nuts, or pistachios. The important thing to remember is that you have 5 1/2 cups of nuts in total.
You can even use pepitas (pumpkin seeds). These will give the mix a bit of color. Nice and green for the holidays.
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Don't even think about using pancake syrup in these. Use only pure Maple Syrup. This is what gives these nuts their hint of sweetness.
I love the addition of some fresh rosemary. It adds a nice herby touch, but you can leave it out if you want, or try using another herb. Thyme is also very nice.
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One thing which I really love about these nuts is that they are naturally sweetened with the Maple Syrup. Just a tiny bit which means that they are only very lightly glazed and not at all sticky in the hands.
What a wonderful combination it makes with the cayenne pepper. The cayenne is what gives the nuts a subtle bit of a spark! By all means leave it out if you are not fond of a bit of spice.
You could also use some different spices if you wanted to. Chili powder would be nice as would ground Cumin and coriander.
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Use only real butter, not margarine. The butter adds a depth of richness to the mix, but because there is only a small amount, they are not greasy in the least.
If you are watching dairy, or keeping dairy free, by all means use olive oil in its place.
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HOW TO MAKE ROASTED PARTY NUTS
It couldn't be easier. (I know I say that all the time, but really, I am lazy, so its true. I don't do complicated if I can possibly help it!)
Preheat the oven to 325*F/160*c/ gas mark 3. Line a large baking sheet with some baking parchment or a silicone sheet.
Put all of the nuts into a large bowl.
Whisk together the maple syrup, melted butter, salt, vanilla, cayenne pepper and rosemary until well combined. Pour this mixture over the nuts in the bowl. Toss together to coat completely.
Pour the nuts onto the prepared baking sheet. Spread out into a single layer.
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Roast in the preheated oven for 30 minutes, stirring every 10 minutes, until the nuts are golden brown and lightly glazed.
Remove from the oven and give a final stir. Allow to cool completely.
Store in an airtight zip lock baggie for up to 2 months. You can freeze them for longer storage. Just give them a quick refresh in a low oven for optimum flavor.
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I love that these are so easy to make and healthier than most nut mixes. I love that there is not a lot of salt or sugars in them, and the only sweetener used is natural. That makes me feel really good about them.
Mostly I love that I got the recipe from my sister. 💓
I recently found a recipe for roasted nuts you can cook in the air fryer. I want to give them a go as well! You know how much I love my air fryer!
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Some other tasty snacks or nibbles that you might enjoy are:
BUTTER ROASTED SALTED NUTS - Incredibly moreishly delicious and so much better for you than the already salted nuts you pick up in the shops, with no transfats, or chemicals and you control the salt. Nice and buttery, but not greasy.
NO BAKE LEMON COCONUT BALLS - Two of my favorite things are lemon and coconut! To have them both combined in one delicious snack is just great. For them to be as quick and easy to make as these are just the icing on the cake! No bake, no fuss, no muss.
Yield: 5 1/2 cups
Roasted Party Nuts
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
These nuts are incredibly moreish. A little bit sweet. A little bit spicy. A whole lotta bit tasty!
Ingredients
- 2 cups (340g) whole unblanched almonds
- 1 cup (120g) shelled pecan halves
- 1 cup (120g) shelled walnut halves
- 1 1/2 cups (167g) cashew nuts
- 2 TBS pure maple syrup
- 2 TBS butter, melted
- 1 tsp fine sea salt
- 1 tsp vanilla extract
- 1/4 tsp cayenne pepper
- 1 TBS finely chopped fresh rosemary
Instructions
- Preheat the oven to 325*F/160*c/ gas mark 3. Line a large baking sheet with some baking parchment or a silicone sheet.
- Put all of the nuts into a large bowl.
- Whisk together the maple syrup, melted butter, salt, vanilla, cayenne pepper and rosemary until well combined. Pour this mixture over the nuts in the bowl. Toss together to coat completely.
- Pour the nuts onto the prepared baking sheet. Spread out into a single layer.
- Roast in the preheated oven for 30 minutes, stirring every 10 minutes, until the nuts are golden brown and lightly glazed.
- Remove from the oven and give a final stir. Allow to cool completely.
- Store in an airtight zip lock baggie for up to 2 months.
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Yes, they are a bit of a cheat in that they use a tin of refrigerated biscuits, but sometimes you really don't have time to make a bread from scratch. Sometimes you need a bread to serve with something and you need it now!
Buttery and fluffy, these practically melt in your mouth. Unbelievably easy, these are fool-proof and can be on the table in about 15 minutes from start to finish.
Seriously. You can't get much faster or easier than this. I know that many would think me terrible to use a refrigerated biscuit, but sometimes you just have to do what you have to do. And where is the crime in using a convenience ingredient once in a while??
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With the holidays coming up we are all going to be super busy, but that doesn't mean we can't still serve something tasty to our family. Or maybe you are stuck looking for a last minute, quick and easy bread to serve with your holiday meal?
These will certainly be welcome on any holiday table. Yes, they are that delicious, and nobody really needs to know how you made them!
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These are perfect served alongside of soups and salads for a quick and easy side for lunch, or with meat stews, goulash, pasta or even a special meal for dinner. I would not be ashamed to serve these to anyone.
In fact, I am having my family over for dinner today and I am serving them to them for Sunday Dinner. I guarantee they will be gobbled up!
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I have used the tin of Pillsbury biscuits that have ten biscuits. You can use any type of Pillsbury biscuit, however. All will work well.
Not only that, but you can make them up ahead of time and then just throw them into the oven for a quick refresh right before your meal!
Plus, they use simple everyday ingredients that most of us have in our kitchen all the time!
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WHAT YOU NEED TO MAKE EASY GARLIC & HERB ROLLS
Other than the can of biscuits, you probably have everything you need in your kitchen right now, and if you are like me, you always have a tin of these biscuits lurking in the refrigerator. You never know when they are going to come in handy!
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- 1/4 cup (60g) butter, melted
- 1 TBS freshly grated Parmesan cheese
- 3/4 tsp garlic powder (not salt)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1 (16 ounce) tube of refrigerated buttermilk biscuits
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If you use salted butter as I do, there is no need to add any salt to the recipe. Do make sure you use Garlic powder and not Garlic salt.
Are your herbs fresh? I purchase only enough herbs at any given time to keep for no longer than a year and I refresh them yearly. I know this seems like a bit of an expense, but if you do it a few herbs at a time it isn't that much.
You can buy most herbs in bulk at the bulk barn. Only buy what you think you can reasonably use and for the rare herbs that you will only be using sporadically, buy even less.
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In the UK you won't be able to purchase the refrigerated tins of biscuit dough, but you can quickly throw together a small batch of plain scones.
Just brush the tops of them with the garlic & herb butter prior to baking to perfection.
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HOW TO MAKE EASY GARLIC & HERB ROLLS
Nothing could be easier, I promise!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a medium muffin tin with some non-stick cooking spray.
Whisk together the butter, herbs and garlic powder in a small bowl
Open the can of biscuits and place one biscuit in each muffin cup. Brush the tops with half of the butter mixture. Sprinkle with the cheese.
Bake in the preheated oven for 8 to 10 minutes until golden brown.
Remove from the oven and brush with the remaining butter. Remove from the tin and serve immediately.
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I confess that only nine of these biscuits are going to make it to the table because I have already snuffled one up. Naughty me.
I know. I have zero willpower when it comes to things like this.
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If you have the time and you are really wanting to make a roll from scratch, do check out the following:
THE BEST LION HOUSE DINNER ROLLS - These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further!
QUICK AND EASY NO YEAST DINNER ROLLS -These are quick and easy to make and quite delicious. If you are only wanting a few rolls, then this is the recipe to use.
Yield: 10
Easy Garlic & Herb Rolls
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Delicious rolls that you can have on the table in about 15 minutes. Perfect for those times when you want a tasty dinner roll but are lacking in time!
Ingredients
- 1/4 cup (60g) butter, melted
- 1 TBS freshly grated Parmesan cheese
- 3/4 tsp garlic powder (not salt)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1 (16 ounce) tube of refrigerated buttermilk biscuits
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a medium muffin tin with some non-stick cooking spray.
- Whisk together the butter, herbs and garlic powder in a small bowl
- Open the can of biscuits and place one biscuit in each muffin cup. Brush the tops with half of the butter mixture. Sprinkle with the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown.
- Remove from the oven and brush with the remaining butter. Remove from the tin and serve immediately.
Thank you for visiting! Do come again!
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