Rosemary baked potatoes with prunes and bacon

Ingredients 10
Servings 1
Minutes 15 minutes


Serving Change
  • 30
    olive oil
  • 1
    large onion, halved and sliced
  • 1
    potatoes, cut into chunks
  • 15
    cake flour
  • 600
    hot vegetable stock
  • 150
    red wine
  • 150
    stoned prunes
  • fresh rosemary, plus sprigs to garnish
  • head of garlic, separated into cloves (unpeeled)
  • 6
    rashers streaky bacon, sliced and cooked until just crisp


15 minutes
Heat oil in frying pan and fry onion for five minutes to soften. Add potatoes and cook for three minutes to brown a little. Stir in flour and mix in combined stock and wine. Stir and bring to the boil. Transfer to a large shallow ovenproof dish. Add prunes, rosemary and garlic cloves. Season to taste. Bake in preheated 200 ºC oven for 45 minutes, until potatoes are tender, basting potatoes once or twice during cooking. Scatter bacon over potatoes, garnish with rosemary and serve with crusty bread.

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