Buttery Confit Potatoes
This recipe clarifies the butter first, which is a great technique to learn. If you’d like to skip this step, use ghee in place of the whole butter. If you have an instant-read thermometer, aim to keep the butter temperature around 180-190˚F–you want to poach the potatoes, not boil. Leftover poaching butter can be saved to cook with or toss with pasta and parmesan.
Serves 2-3
Ingredients
1 pound unsalted butter
1 pound baby gold potatoes, scrubbed clean
2 sprigs rosemary
2 garlic cloves, peeled and smashed
Sea salt, to finish
1/2 cup grated Parmesan, optional
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Instructions
1
Clarify the butter: Melt butter in the 1-Quart Sauce Pot over medium-low heat. As the butter bubbles and the foam rises to the top, carefully skim off the top layer of foam and milk solids with a spoon. Continue this process, stirring once or twice, then letting the foam rise to the top and skimming, until the butter in the pot is no longer cloudy but clear. Pour through a fine mesh sieve into a heatproof bowl.
2
Return the now-clarified butter to the sauce pot. Add the potatoes, rosemary, and garlic, making sure the potatoes are covered by the butter. Bring to a simmer then immediately reduce the heat to low. Cook at a very gentle bubble until the potatoes are tender, stirring occasionally, 15-18 minutes.
3
Transfer potatoes to a serving bowl with a slotted spoon, discarding the herbs. Sprinkle generously with sea salt. Smash the garlic with a fork into a paste and toss to combine with potatoes.
4
Smashed Variation: spread the tender, warm potatoes on a parchment-lined sheet pan. With the back of a measuring cup, gently smash them to flatten. Sprinkle with parmesan and broil for 3-4 minutes, until cheese is melted.