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.
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.
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.
About the Ingredients in This Confit Recipe
The ingredients are almost all in the title!
- Pee Wee Dutch Yellow Potatoes - These potatoes are even smaller than baby Dutch potatoes. They're perfect for confit potatoes because they're each one (maybe two) bites. You can also use baby Dutch potatoes.
- rosemary - Rosemary and potatoes are one of those perfect culinary marriages. It's like they're meant to be together. 😉 Substitutions: Thyme and oregano are both good alternatives, and you can use any combination of the three.
- extra virgin olive oil - Use one you love the flavor of! As always, starting with the best ingredients is important, so the higher quality the olive oil, the better.
- salt
How to Make Them
- Place the potatoes in a baking dish that will hold them snugly, in a single layer (more or less), and with enough depth 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. Then pour the olive oil over the potatoes evenly -- they should all be completely, or almost completely submerged in the oil.
- Place the potatoes in a 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.
They are amazingly smooth, succulent, and rich.
What to Serve with Rosemary Confit Potatoes
- If you serve these at a dinner party, there's no question they'll be a hit. It's an excellent side dish to have alongside almost any meat or chicken recipe.
- I think they would be especially delicious with Mediterranean Marinated Flank Steak or Lavender Grilled Ribeye Steak. Add a side salad and dinner is ready.
- 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!
* Pro Tip * 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: Garlic Confit Mashed Potatoes.
Confit tomatoes are also incredible! (They're on my list of most delicious foods ever!)
Confit Potatoes with Rosemary are a fantastic, easy dish to add to your comfort food recipes and to wow your dinner party guests with.
Enjoy!
Rosemary Confit Potatoes Recipe
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 depth 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
NUTRITION
Marissa
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
Ooooh, I love doing this with salmon, too! Yum! Thanks, Marissa. 🙂 ~Valentina
David Scott Allen
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
Ha! I won't tell. 😉 Thanks, David. Enjoy! 🙂 ~Valentina
David Scott Allen
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
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
Eha
*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
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
Chichi
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
Thanks so much. Hope you try it! 🙂
Karen @ Seasonal Cravings
I love easy dishes like this that can be made any night of the week. My kids love this!
valentina
Thanks, Karen. Both my kids LOVE it. My 14 yr old devours it!
Dannii
They are some perfectly cooked potatoes. I just love potatoes and rosemary together.
valentina
It's one of my favorite flavor combinations! Thanks for stopping by. 🙂
Sandi
A fabulous side dish! We love potatoes!!
valentina
Thank you. Enjoy!
Renee @ The Good Hearted Woman
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
Yay for having rosemary in your yard! Love that. Thanks for checking out the recipe. 🙂
Kaye Kittrell
Never thought about using that much olive oil or reusing the rosemary-infused oil. Great idea!
valentina
Thanks, Kaye!
Colette @ JFF!
A classic. My hubby makes these for us whenever we have steaks at home.
YUM