Roasted potatoes with caramel & prunes from Jerusalem (page 86) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • luluf on October 28, 2021

    My potatoes were a bit too crispy and my caramel seized when I added the water so it wasn’t a total success. If I make it again, I will add the water to the sugar to the water before heating which is how I usually make caramel

  • Boffcat on May 13, 2017

    I was too impatient with my caramel and burnt it, so improvised by instead tossing a good glug of date syrup through the potatoes for the final few minutes of roasting. The result was delicious and extremely popular, as well as healthier and simpler than the original recipe, so I'll definitely be making it this way again!

  • debnharold on January 07, 2014

    I made this using canola oil instead of goose fat (setting oven only to 450 because of smoke point of oil), and apricots instead of prunes....it was pretty amazing, but make sure to serve immediately.

  • Lauraine on January 19, 2013

    Caramel on potatoes? It sounded a bit far fetched but turned out to be a stunning dish. I used Agria potatoes which are golden and floury, so they were really crunchy. I made the caramel several hours ahead and reheated it gently.

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