Caramelised Sweet and Sour Potatoes, Carrots and Green Pepper

Preparation info

  • Serves


    as a Side Dish
    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.


  • 1Β½ lb (700 g) potatoes
  • 2 oz (50 g) butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger
  • Β½ 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.