Set the oven to 475° F.

Peel the potatoes and cut them into bite-sized pieces (this is one of those times where consistent size and shape matters because of the high heat- we want them all equally crisped). 

Rinse them under cold water and then place them in a pot filled with cold water. Bring the potatoes to a boil and then simmer for 8 - 10 minutes.

Drain the potatoes and then shake them in a colander to rough up their edges a bit and drain off the excess water.

Spoon the duck fat into a roasting pan and heat it up in the oven until it’s melted. Remove the pan from the oven and toss in the potatoes (Be careful! Hot grease!) Place the pan back in the oven (on the highest rack) and cook the potatoes for 40 to 65 minutes, or until they are golden and have turned crunchy (I check them at 20 and 40 minutes and toss them to ensure even cooking).

When the potatoes look just about ready remove from the oven and drain any excess fat. This step is unnecessary if the potatoes have absorbed all of the duck fat (for better or worse).

Turn off the oven.

Add salt and prunes; toss gently; return to the oven for about 5 more minutes.

Meanwhile, place the sugar in a medium saucepan over medium heat. Without stirring, melt the sugar into a syrup with a medium caramel color. When you’ve achieved your desired color, remove the pan from the heat at once and pour in the water. This will cool the caramel and stop it from becoming darker. It will also thin it.

Return the pan to the heat and whisk to dissolve any sugar clumps.

Remove the potatoes from the oven, toss them with the caramel. Taste. Season if necessary.

Serve with mint butter lamb chops and other lovely things from my Jerusalem Cookbook Dinner Party.