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
Ashley
Where’s garlic confit potatoes
valentina
Hi Ashley, It's here ---> https://cookingontheweekends.com/rustic-garlic-confit-mashed-potato-recipe/ -- Enjoy! 🙂 ~Valentina
Kim Lange
Such a lovely and traditional side dish! It couldn't be any easier and it looks so delicious! Pinning!
Mimi
Wonderful! This is almost like confit’d potatoes!!! I can’t wait to make them.
valentina
It is! Thanks, Mimi. 😀 ~Valentina
Kelly | Foodtasia
So drooling over these potatoes,Valentina! I have to try them!
valentina
Hope you love them, Kelly. We devoured them over here. 🙂 ~Valentina
Jeff the Chef
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
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
Ron
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
Oh yum. The addition of the butter sounds great in yours. Thanks for visiting. 🙂 ~Valentina
David @ Spiced
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
Thanks so much, David! I hope you love them as much as we do. Have a great weekend. 🙂 ~Valentina
Dawn - Girl Heart Food
Rosemary and potatoes go so well together!! These look incredibly tender and so flavourful...perfect addition to any holiday meal! Happy weekend ahead 🙂
valentina
A happy weekend to you, too! Thank you. 🙂 ~Valentina
2pots2cook
Sweet Heavens, indeed ! Spreading this all over 🙂 🙂
valentina
Awwww, thank you so very much, Davorka. Hope you have a wonderful weekend. 🙂 ~Valentina
angiesrecipes
A simple yet fantastic side dish!
valentina
Thanks, Angie! 🙂