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Baby Confit Potatoes sliced in red bowl
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4.95 from 17 votes

Rosemary Confit Potatoes Recipe

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.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: great potatoes to go with steak, great with meat, best potato sides
Servings: 2 to 4
Calories: 215kcal

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.

Nutrition

Calories: 215kcal