Caramelised Sweet and Sour Potatoes, Carrots and Green Pepper

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

Use a firm-fleshed potato here, such as Rooster. This recipe serves 4–6 as a side dish, and it is also an excellent vegetarian meal.


  • lb (700 g) potatoes
  • 2 oz (50 g) butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger
  • ½ level teaspoon chilli powder
  • Sea salt and freshly ground black pepper
  • 2 carrots, cut into large splinters
  • 1 green pepper, de-seeded and cut in little strips
  • Juice of 1 orange
  • 1 tablespoon cider or white wine vinegar


Steam the potatoes, then peel and cut into quarters lengthways. Heat the butter in a wide pan and add the sugar, ginger, chilli powder and seasoning. Allow to cook for a few moments and then add the potatoes, making sure that they are well coated with the spices. Continue to cook on a high heat, stirring all the time, until the potatoes are caramelised. Remove from the pan and keep warm.

Add the carrots and the green pepper and fry for 5 minutes. Add the orange juice and the vinegar and cook until the liquid is reduced by half. Return the potatoes to the pan and stir gently until evenly mixed.

‘Potatoes and Jerusalem artichokes are roots of less note than any I have yet mentioned, but as they are not without their admirers so I shall not pass by their cultivation.’

From New Improvements in Planting and Gardening, by R. Bradley, 1717.