Pommes de terre aux pruneaux et raisins

Some of you, in passing the deep-freeze chests of your local supermarket, may have seen little packets of a potato preparation called rosti. Some of you might have been to northern Europe or Alsace and had genuine rosti, which, as you know, is grated potato fried with bits of bacon in a pan until it is crispy on the outside and rather like a very thick omelette. Well, this remarkable Savoy dish is a kind of a rosti, except that it’s cooked with soaked and stoned prunes and raisins. It could