This Rosemary Confit Potatoes recipe is truly special. Its melt-in-your-mouth quality is unmatched by any other potato I've tried, and the scent of the rosemary brings it to yet another level.
When I first tried Confit Potatoes at a restaurant, I knew I had to recreate them at home.
They're unlike any other potato preparation and they're unbelievably decadent and delicious.
What is Confit?
Confit typically refers to cooking a meat in its own fat, like Duck Confit.
However, the term seems to have extended itself to vegetables cooked in a fat as well -- just not their own, obviously.
About the Ingredients in This Confit Recipe
The ingredients are almost all in the title!
- Pee Wee Dutch Yellow Potatoes - These potatoes are even smaller than baby Dutch potatoes. They're perfect for confit potatoes because they're each one (maybe two) bites. You can also use baby Dutch potatoes.
- rosemary - Rosemary and potatoes are one of those perfect culinary marriages. It's like they're meant to be together. 😉 Substitutions: Thyme and oregano are both good alternatives, and you can use any combination of the three.
- extra virgin olive oil - Use one you love the flavor of! As always, starting with the best ingredients is important, so the higher quality the olive oil, the better.
- salt
How to Make Them
- Place the potatoes in a baking dish that will hold them snugly, in a single layer (more or less), and with enough depth to cover them with the oil, without getting too near the top edge.
- Add the rosemary sprigs to the baking dish, placing some underneath the potatoes. Then pour the olive oil over the potatoes evenly -- they should all be completely, or almost completely submerged in the oil.
- Place the potatoes in a preheated 225°F oven, uncovered, for 2 hours. Remove them from the oven and let them cool at room temperature until the oil stops sizzling.
- Drain the potatoes over a bowl. (Save the rosemary-infused oil -- you can use it for all sorts of cooking!)
- Add the potatoes to a serving bowl, or return them to the baking dish, and gently toss them with the salt to taste.
They are amazingly smooth, succulent, and rich.
What to Serve with Rosemary Confit Potatoes
- If you serve these at a dinner party, there's no question they'll be a hit. It's an excellent side dish to have alongside almost any meat or chicken recipe.
- I think they would be especially delicious with Mediterranean Marinated Flank Steak or Lavender Grilled Ribeye Steak. Add a side salad and dinner is ready.
- And here's an interesting and super delicious idea for you to try . . . you can let them cool completely to room temperature, or even chill them, and then cut them into quarters to toss into a hearty main course salad. Add roasted chicken and you're all set. Yum!
* Pro Tip * Be patient. A good deal of the success of this recipe will depend on the slow cooking process.
I also took this recipe a step further and created a mashed potato dish out of it: Garlic Confit Mashed Potatoes.
Confit tomatoes are also incredible! (They're on my list of most delicious foods ever!)
Confit Potatoes with Rosemary are a fantastic, easy dish to add to your comfort food recipes and to wow your dinner party guests with.
Enjoy!
Rosemary Confit Potatoes Recipe
Ingredients
- ¾ pound Pee Wee Dutch Yellow Idaho potatoes, washed and dried
- about 4 sprigs fresh rosemary, washed and dried
- about 2 cups extra virgin olive oil
- coarse sea salt
Instructions
- Set the oven. Preheat the oven to 225°F.
- Prepare the potatoes. Place the potatoes in a baking dish that will hold them snugly, in a single layer (more or less), and with enough depth to cover them with the oil, without getting too near the top edge.Add the rosemary sprigs to the baking dish, placing some underneath the potatoes.
- Add olive oil. Pour the olive oil over the potatoes evenly -- they should all be completely, or almost completely submerged in the oil.
- Slowly bake. Place the potatoes in the preheated 225°F oven, uncovered, for 2 hours. Remove them from the oven and let them cool at room temperature until the oil stops sizzling.
- Drain. Drain the potatoes over a bowl. (Save the rosemary infused oil -- you can use it for all sorts of cooking!)
- Add the potatoes to a serving bowl, or return them to the baking dish and gently toss them with the salt to taste. (Here's How to Season to Taste.)
NOTES
NUTRITION
Laurie Nylund
Never tried a confit recipe before, but after making this for breakfast today with baked eggs, I am hooked. I did modify a bit. Heated up my cast iron pan with 2 slices of bacon cut up in like one inch pieces. Layered half a large red onion in rings over that. Then put in 4 good sized sprigs of Rosemary, a couple shakes of fennel, and 6 smallish cloves of garlic. Layered the small Yukon golds over that and lightly seasoned the potatoes with some salt & pepper. Covered just over the potatoes with the olive oil and brought to a bare simmer on the stove top before putting it in the oven with some foil over the top. Baked for 1.5 hours and it was amazing. Melted in your mouth with great flavor! Got a Mason jar full of awesome olive oil (filtered) to cook with in the bargain. Great recipe!
valentina
Hi Laurie, Thanks so much for writing in. I really love your additions/changes to this -- especially the bacon! Sounds so delicious. So happy you got that melt-in-your-mouth result. The best! 🙂 ~Valentina
Edith Goldman
This was pretty good but next time I'll make so changes. The recipe uses a ton of oil and even though it can be reuseable it's still too much. I think next time I'll slice the potatoes in half so I need less oil to cover. Will use more rosemary, add garlic. I think these potatoes would make an excellent potato salad.
valentina
Hi Edith, I'm happy you tried the recipe, and yes, it would be excellent in a potato salad. I hope you like it even more with your changes. 🙂 ~Valentina