Rosemary baked potatoes with prunes and bacon

Name: Rosemary baked potatoes with prunes and bacon
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml fresh chillies 573; 1.00 onion large, halved ans sliced; 1.00 kg potatoes chopped; 15.00 ml flour cake; 600.00 ml stock hot, vegetable; 150.00 ml wine red; 150.00 g prunes stoned; fresh rosemary to garnish; garlic cloves; 6.00 bacon streaky rashers, crispy fried

4 servings Prep: 15 mins, Cooking: 1 hr

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By Food24 November 03 2009

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Ingredients (10)

30.00 ml	fresh chillies — 573
1.00	onion — large, halved ans sliced
1.00 kg	potatoes — chopped
15.00 ml	flour — cake
600.00 ml	stock — hot, vegetable
150.00 ml	wine — red
150.00 g	prunes — stoned
	fresh rosemary — to garnish
	garlic — cloves
6.00	bacon — streaky rashers, crispy fried

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Method:

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.