I don’t know about you, but my favourite part of Thanksgiving dinner is ALWAYS the potatoes. Over the years, I have experimented with many different variations: scalloped, mashed, hasselback, roasted, and now, confit.
These potatoes are insanely tender and damn delicious. They are a cinch to make and they don’t monopolize any of that valuable real estate in your oven where you’ll be cooking up your turkey, roasting veggies or warming pies on the big day.
This recipe offers the option of using either extra virgin olive oil or duck fat. Unless you’re a vegetarian, USE DUCK FAT. You can find it at your local butcher, I got mine from Saslove’s.
The duck fat and whole garlic cloves infuse the potatoes with an incredible flavour and make them melt-in-your-mouth tender. Be sure not to crowd the pan so that all of your spuds are immersed in the cooking liquid. The sage leaves add colour and balance out the richness of this side.
But the best part about this dish? No chopping. Seriously, no knife skills required.
I hope you’ll make this for your loved ones and share your thoughts in the comments below.
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.
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 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 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 from: St. Onge, Christopher. "Stovetop Fingerling Potato Confit." Food & Drink. Holiday 2015.