This Rosemary Potatoes Confit 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.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. When I taste something this good in a restaurant, I’m almost impatient to get home and try my own version of it.
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.
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.
What to Serve with Rosemary Potatoes Confit
If you serve these at a dinner party, there’s no question you’ll be a hit. This would be such an excellent side dish to have alongside almost any meat recipe. I think it would especially delicious with Mediterranean Marinated Flank Steak and a side salad.
Of course they’d be fabulous with chicken and turkey also. 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! This is a fantastic, easy dish to add to your fall and winter comfort food recipes and to wow your dinner party guests with.
Enjoy every last potato!
Rosemary Potatoes Confit is a melt-in-your-mouth recipe that's unmatched by any other potato I've tried, and the scent of the rosemary brings it to yet another level.
- 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 (see instruction no. 2)
- 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.