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Creamy and decadent in flavor, these confit fingerling potatoes are not your average side dish. You will be pleasantly surprised by the simplicity and complexity of flavor in this dish. It is a delightful way to enjoy potatoes without even turning on the oven. Perfect to pair with Steak au Poivre (recipe on our website) or as a salty snack!
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Side Dish
French
Adapted by Heather DiRocco
2
5 minutes
35 minutes
Creamy and decadent in flavor, these confit fingerling potatoes are not your average side dish. You will be pleasantly surprised by the simplicity and complexity of flavor in this dish. It is a delightful way to enjoy potatoes without even turning on the oven. Perfect to pair with Steak au Poivre (recipe on our website) or as a salty snack!
1 pound fingerling potatoes
Fat to cover the potatoes (mild olive oil, duck fat or a combination)
Salt
Confit the potatoes. Cut the potatoes in half lengthwise and place into a pot or pan along with enough fat (olive oil, duck fat, or a combination) to just cover them. Cook at a very gentle simmer over low heat until fork-tender, about 20 minutes.
Drain the potatoes, reserving the fat for another use. Immediately sprinkle the potatoes with salt.
Fry the potatoes. Transfer the potatoes to a preheated pan on the stove, cut side down. (No need to add more oil!) Cook on medium-high heat until the cut sides are golden brown, about 5 minutes. Flip over and cook for 5 more minutes on their backs, then serve immediately.
