Really, how could you not!?
Well, I’ve been holding out out on you. (Don’t be mad. ;-))
At that same dinner, I also had a fantastic potato dish — Potatoes Confit. And yes, I just had to recreate it!
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.Tomato-Rosemary Confit is definitely on my list of most delicious foods ever, and now Rosemary Potatoes Confit are up there, too.
- 1-1/2-pounds Idaho Baby Dutch Yellow Idaho potatoes, washed and dried
- About a dozen sprigs of fresh rosemary
- 3 to 4 cups olive oil
- 1 teaspoon coarse sea salt
- Preheat the oven to 225 degrees F.
- Place the potatoes in a baking dish that will hold them snugly, in a single layer, and with enough height 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.
- Pour the olive oil over the potatoes evenly -- they should all be completely, or almost completely submerged in the oil.
- Place the potatoes in the preheated 225 degree F oven, uncovered, for 1-1/2 hours. Then turn the heat to 400 degrees F, and cook for another 15 minutes -- At this point the oil should be sizzling a bit.
- 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 serving bowl, or return them to the baking dish and gently toss them with the salt.