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    Home » Sides » Rosemary Confit Potatoes Recipe

    Rosemary Confit Potatoes Recipe

    Dec 4, 2019 · by Valentina · 44 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Baby Confit Potatoes in a red bowl

    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.

    raw Baby Dutch Yellow Potatoes in baking dish

    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.

    Baby Confit Potatoes in olive oil with rosemary in baking dish

    What's in this confit recipe?

    It's almost all in the title!

    • Pee Wee Dutch Yellow Potatoes
    • rosemary
    • olive oil
    • salt

    They are amazingly smooth, succulent, and rich.

    Baby Rosemary Confit Potatoes in baking dish

    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!

    Baby Confit Potatoes sliced in red bowl

    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).

    Garlic Confit Mashed Potatoes in a white square bowl

    Rosemary Confit Potatoes are a fantastic, easy dish to add to your comfort food recipes and to wow your dinner party guests with.

    Tomato-Rosemary Confit is also incredible! Below you can see how divine they look. They're on my list of most delicious foods ever, and now Rosemary Confit Potatoes are up there, too.

    roasted tomato confit on sheet pan

    Enjoy!

    Baby Confit Potatoes sliced in red bowl

    Rosemary Confit Potatoes Recipe

    Valentina K. Wein
    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.
    4.95 from 17 votes
    Print
    Prep Time 5 mins
    Cook Time 2 hrs
    Total Time 2 hrs 5 mins
    Course Side Dish
    Cuisine American
    Servings 2 to 4
    Calories 215 kcal

    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 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.
    • 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

    Calorie count is only an estimate.
    Keywords great potatoes to go with steak, great with meat, best potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Colette @ JFF!

      September 24, 2012 at 4:08 pm

      A classic. My hubby makes these for us whenever we have steaks at home.
      YUM

      Reply
    2. Kaye Kittrell

      September 25, 2012 at 7:51 pm

      Never thought about using that much olive oil or reusing the rosemary-infused oil. Great idea!

      Reply
      • valentina

        September 26, 2012 at 6:39 am

        Thanks, Kaye!

        Reply
    3. Renee @ The Good Hearted Woman

      February 06, 2018 at 12:41 pm

      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.

      Reply
      • valentina

        February 06, 2018 at 7:47 pm

        Yay for having rosemary in your yard! Love that. Thanks for checking out the recipe. 🙂

        Reply
    4. Sandi

      February 06, 2018 at 12:46 pm

      A fabulous side dish! We love potatoes!!

      Reply
      • valentina

        February 06, 2018 at 7:47 pm

        Thank you. Enjoy!

        Reply
    5. Dannii

      February 06, 2018 at 1:22 pm

      They are some perfectly cooked potatoes. I just love potatoes and rosemary together.

      Reply
      • valentina

        February 06, 2018 at 7:44 pm

        It's one of my favorite flavor combinations! Thanks for stopping by. 🙂

        Reply
    6. Karen @ Seasonal Cravings

      February 06, 2018 at 1:24 pm

      I love easy dishes like this that can be made any night of the week. My kids love this!

      Reply
      • valentina

        February 06, 2018 at 7:43 pm

        Thanks, Karen. Both my kids LOVE it. My 14 yr old devours it!

        Reply
    7. Chichi

      February 07, 2018 at 2:28 am

      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.

      Reply
      • valentina

        February 07, 2018 at 8:56 am

        Thanks so much. Hope you try it! 🙂

        Reply
    8. Eha

      December 04, 2019 at 3:43 pm

      *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 . . .

      Reply
      • valentina

        December 04, 2019 at 8:22 pm

        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

        Reply
    9. David Scott Allen

      December 04, 2019 at 4:07 pm

      Mark makes a very similar recipe using dill instead of rosemary. Don’t tell him, but I think I’d like the rosemary better! 😊

      Reply
      • valentina

        December 04, 2019 at 8:19 pm

        Ha! I won't tell. 😉 Thanks, David. Enjoy! 🙂 ~Valentina

        Reply
        • David Scott Allen

          March 24, 2020 at 7:42 am

          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!

          Reply
          • valentina

            March 25, 2020 at 12:05 pm

            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

            Reply
    10. Marissa

      December 04, 2019 at 4:40 pm

      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!

      Reply
      • valentina

        December 04, 2019 at 8:19 pm

        Ooooh, I love doing this with salmon, too! Yum! Thanks, Marissa. 🙂 ~Valentina

        Reply
    11. angiesrecipes

      December 04, 2019 at 7:34 pm

      A simple yet fantastic side dish!

      Reply
      • valentina

        December 04, 2019 at 8:18 pm

        Thanks, Angie! 🙂

        Reply
    12. 2pots2cook

      December 05, 2019 at 2:31 am

      Sweet Heavens, indeed ! Spreading this all over 🙂 🙂

      Reply
      • valentina

        December 06, 2019 at 11:24 pm

        Awwww, thank you so very much, Davorka. Hope you have a wonderful weekend. 🙂 ~Valentina

        Reply
    13. Dawn - Girl Heart Food

      December 05, 2019 at 4:01 am

      Rosemary and potatoes go so well together!! These look incredibly tender and so flavourful...perfect addition to any holiday meal! Happy weekend ahead 🙂

      Reply
      • valentina

        December 06, 2019 at 11:24 pm

        A happy weekend to you, too! Thank you. 🙂 ~Valentina

        Reply
    14. David @ Spiced

      December 05, 2019 at 4:39 am

      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! 🙂

      Reply
      • valentina

        December 06, 2019 at 11:26 pm

        Thanks so much, David! I hope you love them as much as we do. Have a great weekend. 🙂 ~Valentina

        Reply
    15. Ron

      December 05, 2019 at 4:50 am

      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.

      Reply
      • valentina

        December 06, 2019 at 11:28 pm

        Oh yum. The addition of the butter sounds great in yours. Thanks for visiting. 🙂 ~Valentina

        Reply
    16. Jeff the Chef

      December 05, 2019 at 9:15 am

      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.

      Reply
      • valentina

        December 06, 2019 at 11:44 pm

        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

        Reply
    17. Kelly | Foodtasia

      December 06, 2019 at 10:09 pm

      So drooling over these potatoes,Valentina! I have to try them!

      Reply
      • valentina

        December 06, 2019 at 11:51 pm

        Hope you love them, Kelly. We devoured them over here. 🙂 ~Valentina

        Reply
    18. Mimi

      December 11, 2019 at 10:48 am

      Wonderful! This is almost like confit’d potatoes!!! I can’t wait to make them.

      Reply
      • valentina

        December 12, 2019 at 10:59 am

        It is! Thanks, Mimi. 😀 ~Valentina

        Reply
    19. Kim Lange

      December 20, 2019 at 6:43 am

      Such a lovely and traditional side dish! It couldn't be any easier and it looks so delicious! Pinning!

      Reply
    20. Ashley

      July 06, 2020 at 7:04 am

      Where’s garlic confit potatoes

      Reply
      • valentina

        July 06, 2020 at 3:00 pm

        Hi Ashley, It's here ---> https://cookingontheweekends.com/rustic-garlic-confit-mashed-potato-recipe/ -- Enjoy! 🙂 ~Valentina

        Reply
    21. Edith Goldman

      September 02, 2020 at 5:02 pm

      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.

      Reply
      • valentina

        September 02, 2020 at 5:45 pm

        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

        Reply
    22. Laurie Nylund

      January 17, 2021 at 12:04 pm

      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!

      Reply
      • valentina

        January 17, 2021 at 5:23 pm

        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

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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