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.
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.
At that same dinner, I also had a fantastic potato dish — Confit Potatoes. 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.
What’s in this Rosemary Confit Potatoes Recipe?
It’s almost all in the title!
- Pee Wee Dutch Yellow Potatoes
- rosemary
- olive oil
- salt
They are unbelievably smooth, succulent, and rich.
What to Serve with Rosemary Confit Potatoes
- 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 they would be especially delicious with Mediterranean Marinated Flank Steak or Lavender Rosemary Grilled Ribeye Steak. Add a side salad and dinner is ready.
- 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!
Recipe Tips
- You can use any small potato you like. The smaller the better for confit potatoes. I use the Pee Wee Dutch Yellow potatoes and love them. They’re so tiny — each one (or two) is one bite!
- As always, starting with the best ingredients is important, so the higher quality the olive oil, the better.
- 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: Rustic Garlic Confit Mashed Potatoes (below).
Rosemary Confit Potatoes Recipe is a fantastic, easy dish to add to your fall and winter comfort food recipes and to wow your dinner party guests with.
Tomato-Rosemary Confit below is on my list of most delicious foods ever, and now Rosemary Confit Potatoes are up there, too.
Enjoy!
This 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.
- 3/4 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
-
Preheat the oven to 225°F.
-
Place the potatoes in a baking dish that will hold them snugly, in a single layer (more or less), 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°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. (Here's How to Season to Taste.)
Colette @ JFF! says
A classic. My hubby makes these for us whenever we have steaks at home.
YUM
Kaye Kittrell says
Never thought about using that much olive oil or reusing the rosemary-infused oil. Great idea!
valentina says
Thanks, Kaye!
Renee @ The Good Hearted Woman says
Always a favorite! We have a huge rosemary plant in our backyard, so we cook potatoes this way often. The infusion of rosemary into the potatoes really elevates the flavors.
valentina says
Yay for having rosemary in your yard! Love that. Thanks for checking out the recipe. 🙂
Sandi says
A fabulous side dish! We love potatoes!!
valentina says
Thank you. Enjoy!
Dannii says
They are some perfectly cooked potatoes. I just love potatoes and rosemary together.
valentina says
It’s one of my favorite flavor combinations! Thanks for stopping by. 🙂
Karen @ Seasonal Cravings says
I love easy dishes like this that can be made any night of the week. My kids love this!
valentina says
Thanks, Karen. Both my kids LOVE it. My 14 yr old devours it!
Chichi says
This recipe looks and sounds yummy. I love potatoes and I love rosemary but had never combined the two. I think I would love this confit.
valentina says
Thanks so much. Hope you try it! 🙂
Eha says
*smile* Valebtina you are very persuasive ! Although I eat a lot of carbs potatoes come onto the table a bare half-dozen times a year ! But I love rosemary, also grow my own and am more than taken by your method. So believe they tattie good and would love to have them cold in a salad . . . heaps of extra taste, I imagine !! Shall try for friends . . .
valentina says
Well, now I’m smiling! Thank you, Eha. I hope your friends love them as much as I do. Isn’t is lovely to have rosemary in the garden? My mom used to always rub her hands on it, to keep the scent with her all day. 🙂 ~Valentina
David Scott Allen says
Mark makes a very similar recipe using dill instead of rosemary. Don’t tell him, but I think I’d like the rosemary better! 😊
valentina says
Ha! I won’t tell. 😉 Thanks, David. Enjoy! 🙂 ~Valentina
David Scott Allen says
Guess what – these are great with thyme Or marjoram, too! We now make them with whatever is fresh in the garden. Hope you are dealing well with the self-distancing… not easy, but at least we can be with family and be cooking in our kitchens!
valentina says
Hi David. It makes me so happy that you make these — and that you’ve tried it with other fresh herbs. I will try thyme next time (I happen to have it in the yard). Thank you. And yes, we’re doing okay and feel fortunate to be with family (and the kitchen!). Hope you Mark are doing well too! 🙂 ~Valentina
Marissa says
I’m a sucker for all things confit (Duck Legs & Salmon are my favs), but I’ve never tried the method with potatoes. Definitely going to try this!
valentina says
Ooooh, I love doing this with salmon, too! Yum! Thanks, Marissa. 🙂 ~Valentina
angiesrecipes says
A simple yet fantastic side dish!
valentina says
Thanks, Angie! 🙂
2pots2cook says
Sweet Heavens, indeed ! Spreading this all over 🙂 🙂
valentina says
Awwww, thank you so very much, Davorka. Hope you have a wonderful weekend. 🙂 ~Valentina
Dawn - Girl Heart Food says
Rosemary and potatoes go so well together!! These look incredibly tender and so flavourful…perfect addition to any holiday meal! Happy weekend ahead 🙂
valentina says
A happy weekend to you, too! Thank you. 🙂 ~Valentina
David @ Spiced says
What a cool concept! I love potatoes, so I’m all about any sort of fun new potato recipe. And rosemary is the perfect herb for these baby potatoes. I’m thinking we need a steak and potatoes night around here soon…and it’ll be anything but boring! 🙂
valentina says
Thanks so much, David! I hope you love them as much as we do. Have a great weekend. 🙂 ~Valentina
Ron says
A lovely potato dish. We recently tried sous vide confit potatoes cooked with butter but no olive oil. They were good, but your sounds must tastier. I like the slo-lo cook on these and plan to give it a try. Thanks for sharing.
valentina says
Oh yum. The addition of the butter sounds great in yours. Thanks for visiting. 🙂 ~Valentina
Jeff the Chef says
Rosemary Confit Potatoes sound exquisite. I’ve never had anything like them. At first I was taken aback by how much oil it takes, but the idea that you can re-use that oil leaves me all-in. I really like all the suggestions you give for what you can do with the leftovers. I plan much of my week around leftovers, so that’s important.
valentina says
Thanks, Jeff. Yes, it’s great to reuse the oil. I didn’t know how it would taste the first time I did this. I wondered if there would be a starchy flavor, but nope. I just used mine up to sear stew meat. Delicious. Hope you have a great weekend, Jeff. 🙂 ~Valentina
Kelly | Foodtasia says
So drooling over these potatoes,Valentina! I have to try them!
valentina says
Hope you love them, Kelly. We devoured them over here. 🙂 ~Valentina
Mimi says
Wonderful! This is almost like confit’d potatoes!!! I can’t wait to make them.
valentina says
It is! Thanks, Mimi. 😀 ~Valentina
Kim Lange says
Such a lovely and traditional side dish! It couldn’t be any easier and it looks so delicious! Pinning!
Ashley says
Where’s garlic confit potatoes
valentina says
Hi Ashley, It’s here —> https://cookingontheweekends.com/rustic-garlic-confit-mashed-potato-recipe/ — Enjoy! 🙂 ~Valentina
Edith Goldman says
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 says
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
Laurie Nylund says
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 says
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