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.
Ingredients
- ½ cup chicken stock
- Juice of ½ lemon
- ⅓ 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
Instructions
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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.
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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.
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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.