Name: Potato Confit
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 1/2 pounds baby yellow potatoes, rinsed -; Pinch sea salt -; 2 sprigs fresh rosemary -; 2 cloves garlic, peeled -; 3 to 4 cups olive oil -; Flaky sea salt, for garnish (optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Potato Confit

1. 1 1/2 pounds baby yellow potatoes, rinsed -

2. Pinch sea salt -

3. 2 sprigs fresh rosemary -

4. 2 cloves garlic, peeled -

5. 3 to 4 cups olive oil -

6. Flaky sea salt, for garnish (optional) -

How to cook deliciously - Potato Confit

1. Stage

Preheat the oven to 325ºF.

2. Stage

Prepare the potatoes: Spread the potatoes in a baking dish or deep skillet. It should be large enough for the potatoes to fit in a single layer without a lot of extra space. Sprinkle in a pinch of sea salt. Add the rosemary and garlic. Pour in enough olive oil to just submerge the potatoes. The amount of oil will depend on the size of your vessel.

3. Stage

Cook the potatoes: Set the potatoes in the oven, uncovered, and bake for 1 hour. Use a skewer to test for doneness. Insert it into one of the larger potatoes—there should be no resistance. If still firm, return them to the oven for 10 minutes, or until the potatoes are tender. The exact time will depend on the size of the potatoes.

4. Stage

Cool and serve the potatoes: Leave the potatoes in the oil for 15 minutes to cool just a little. With a slotted spoon, transfer them to a serving dish. Sprinkle with flaky salt, if using, and serve hot. Use the oil for cooking ! Pass the cooled oil through a fine mesh strainer into a lidded jar. Keep it in the fridge and use within a week or two. The best way to store the potatoes : Remove them from the oil, tightly cover, and refrigerate for up to 5 days. Freezing is not recommended since the texture will degrade. To reheat, gently microwave them until heated through or brown them in a skillet. Did you love the recipe? Leave us a few stars and a review below!