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Roasted potatoes with caramel and Agen prunes

Golden, crunchy roasted potatoes with a soft, fluffy middle.
Sticky caramel sauce with sweet Agen prunes and a pinch of salt.
Warm, rich, and irresistible, every bite drenched in flavor.

side dish ⏱ 75 min 520 kcal / portion 65.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Roasted potatoes with caramel and Agen prunes
v1 · rb0e705f985 20260727Z1751 1 kg potato 8 tbsp goose fat 🔥 preheat the oven to 220°C 🔪 peel and halve the potatoes, then keep them in cold water to prevent discolouration 🔪 rinse the potatoes under cold water to remove the starch 🍳 ⏱ 10 min boil and simmer the potatoes for eight to, then drain and shake to roughen the edges 🔥 heat the goose fat in a roasting tray in the oven for about eight minutes until smoking 🍽 tip in the potatoes and roll them in the hot goose fat 🔥 ⏱ 50-65 min roast the potatoes on the highest shelf until golden and crunchy outside and soft in the middle 🌀 tip out most of the fat, add the salt and prunes, and stir gently 🔥 return to the oven for five minutes 🍳 make the caramel by heating the caster sugar over low heat until caramel colour, then pour in the water to stop cooking and stir to eliminate lumps 🌀 stir the caramel into the potatoes and prunes and serve at once Caramel Agen Prunes Potatoes 🎉 ½ tsp salt 150 g prune 90 g caster sugar 50 ml water salt, prune caster sugar, water
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Preparation steps

  1. preheat the oven to 220°C
  2. peel and halve the potatoes, then keep them in cold water to prevent discolouration
  3. rinse the potatoes under cold water to remove the starch
  4. boil and simmer the potatoes for eight to 10 minutes, then drain and shake to roughen the edges
  5. heat the goose fat in a roasting tray in the oven for about eight minutes until smoking
  6. tip in the potatoes and roll them in the hot goose fat
  7. roast the potatoes on the highest shelf for 50 to 65 minutes until golden and crunchy outside and soft in the middle
  8. tip out most of the fat, add the salt and prunes, and stir gently
  9. return to the oven for five minutes
  10. make the caramel by heating the caster sugar over low heat until caramel colour, then pour in the water to stop cooking and stir to eliminate lumps
  11. stir the caramel into the potatoes and prunes and serve at once

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