Potatoes with Smoked Bacon and Prunes

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The smokiness of the bacon combined with the sweetness of the fruit produces a magical result. Apples, pears or apricots can be substituted for the prunes. This is lovely with a dish of chicken livers and leeks, both quickly fried in butter. The amount given below will feed six people.


  • 2 lb (900 g) potatoes, peeled and sliced
  • 2 oz (50 g) sugar
  • 4 oz (110 g) prunes, stoned
  • 12 oz (350 g) smoked bacon, diced
  • 2 cloves garlic, chopped
  • 2–2Β½ pints (1.1–1.4 litres) good meat stock


Put the sugar in a heavy pan and leave it over a slow heat to caramelise – try not to stir until the last moment. Turn the dried fruit in this and remove from the heat.

SautΓ© the bacon and add to the dried fruit. Add the potatoes with the garlic and cover with the stock. Bring to the boil and then put into a casserole dish and cook, uncovered, in a moderate oven, gas mark 6/400Β°F/200Β°C, for about 45 minutes or until the potatoes are cooked through and the sauce is a rich brown.

Part of