Rosemary Potatoes Confit

Do you remember the Chocolate Peanut Butter Decadence dessert I made?  From my anniversary dinner?

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.  They are unbelievably smooth, succulent, and rich.

This is a fantastic, easy dish to add to your fall comfort food recipes and to wow your dinner party guests with.

Rosemary Potatoes Confit

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

Active Work Time: 15 minutes

Serving Size: Serves 4


1-1/2-pounds 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

  1. Preheat the oven to 225 degrees F.
  2. 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.
  3. Add the rosemary sprigs to the baking dish, placing some underneath the potatoes.
  4. Pour the olive oil over the potatoes evenly -- they should all be completely, or almost completely submerged in the oil.
  5. 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.
  6. Remove them from the oven and let them cool at room temperature until the oil stops sizzling.
  7. Drain the potatoes over a bowl. (Save the rosemary infused oil -- you can use it for all sorts of cooking!)
  8. Add the potatoes to serving bowl, or return them to the baking dish and gently toss them with the salt.

Missing Friday Flowers?  Take a peek at the gallery to tide you over till next week when they return.

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