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
- olive oil
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!
- 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).
Tomato-Rosemary Confit below is on my list of most delicious foods ever, and now Rosemary Confit Potatoes are up there, too.
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.)