Find your recipes and restaurants here

Rosemary baked potatoes with prunes and bacon

Ingredients 10
Servings 4
Time 15 minutes


  • 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


50-60 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.

Read more on: starch  |  bake

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.