Stovetop Fingerling Potato Confit | Taste & Tipple

Stovetop Fingerling Potato Confit

Save yourself the trouble of trying to arrange the interior of your Thanksgiving oven like a game of Tetris and make these melt-in-your-mouth spuds on the stovetop. 

Course Side Dish
Cuisine French
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8


  • ½ cup chicken stock
  • Juice of ½ lemon
  • cup extra virgin olive oil or duck fat
  • 3 lbs fingerling or mini potatoes
  • Salt and freshly ground pepper
  • 1 large head of garlic cloves separated and peeled
  • Leaves from a small bunch sage 30 to 40 small to medium-size leaves, or so


  1. 1 In a large nonstick skillet, stir together stock, lemon juice and oil (if using duck fat, fat will liquefy once heated). Add potatoes to pan; season generously with salt and pepper and bring to a simmer over medium heat. 

  2. 2 Reduce to low and cover with foil (or a lid if you have one) and leave undisturbed for 10 minutes. Give the potatoes a stir, cover again, and leave for another 10 minutes. Remove foil.

  3. 3 Increase heat to medium-low, add garlic and sage to pan and give it all a stir. Cook an additional 20 minutes, stirring 3 or 4 times, or until potatoes and garlic are very tender and golden. Check for seasoning and add more salt and pepper if necessary. 

Recipe Notes

Recipe from: St. Onge, Christopher. "Stovetop Fingerling Potato Confit." Food & Drink. Holiday 2015.