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Confit Potatoes with Thyme Oil Recipe

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This recipe for Confit Potatoes with Thyme Oil features tender Pee Wee Dutch Yellow Idaho potatoes slowly cooked in extra virgin olive oil infused with fresh rosemary, resulting in rich, flavorful potatoes finished with a sprinkle of coarse sea salt. The confit method ensures a soft texture and a fragrant herbal aroma, making it an elegant yet simple side dish suitable for any special occasion or a comforting meal.

Ingredients

Potatoes

  • ¾ pound Pee Wee Dutch Yellow Idaho potatoes, washed and dried

Herbs and Oil

  • About 4 sprigs fresh rosemary, washed and dried
  • About 2 cups extra virgin olive oil

Seasoning

  • Coarse sea salt, to taste

Instructions

  1. Prepare Potatoes: Begin by washing and thoroughly drying the Pee Wee Dutch Yellow potatoes to remove any dirt or debris. Keeping the potatoes whole helps retain their shape during the confit process.
  2. Infuse Oil with Rosemary: In a deep, heavy-bottomed pan or skillet, place the fresh rosemary sprigs and pour in about 2 cups of extra virgin olive oil. Warm the oil gently over low heat to allow the rosemary to release its flavors without reaching a high temperature.
  3. Cook Potatoes Slowly: Carefully add the dried potatoes to the warm rosemary oil, ensuring they are fully submerged. Maintain a low heat setting to allow the potatoes to cook slowly and evenly. This gentle cooking method softens the potatoes while infusing them with the herbal aroma. The confit process typically takes about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
  4. Drain and Season: Once tender, use a slotted spoon to remove the potatoes from the oil and place them on a paper towel-lined plate to drain any excess oil. Sprinkle generously with coarse sea salt to enhance their flavor.
  5. Serve: Serve the confit potatoes warm as a luxurious side dish. The remaining rosemary-infused oil can be strained and saved for another use, such as drizzling over vegetables or bread.

Notes

  • Use a thermometer to keep the oil temperature between 180°F and 200°F for perfect confit results without frying.
  • Choose potatoes of similar size for even cooking.
  • The leftover rosemary olive oil can be stored in a sealed container in the refrigerator for up to one week.
  • This dish pairs beautifully with roasted meats and fresh green salads.
  • Do not overcrowd the pan; potatoes should be in a single layer to cook evenly.

Find it online: https://justsosavory.com/confit-potatoes-with-thyme-oil-recipe/