Confit is a cooking technique that consists of cooking food in animal or vegetable fats to a temperature below the boiling point for a more or less long period of time. Thanks to a gentle and slow cooking, the candied ingredient retains a good flavor and it offers us a soft and tender texture. Another characteristic of this cooking method is the shine it brings to food.

It is usually candied the duck meat in its own fat, some areas of the pork such as the knuckle in butter or some vegetables and mushrooms in olive oil. In this post we propose you to confit some dwarf potatoes, which will be very useful to serve as a garnish in festive dishes such as Christmas.

Candied potatoes, tasty garnish

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Learn to cook some candied potatoes with this easy recipe

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 4

Total time:

Ingredients

New dwarf potatoes
Quality extra virgin olive oil
Sal Island
Pepper grains
Fresh herbs (rosemary, sage ...)
Onion (optionally)

Preparation

We wash the potatoes and dry them. You can confit them with their own skin, since dwarf potatoes are potatoes with a thin and soft skin. That way, they will release less starch and the confit oil will be cleaner.
In a large saucepan, pour such an amount of oil that it allows us to cover the potatoes. Heat the oil over medium heat until it reaches about 60 degrees. When we notice that it is hot and that it bubbles a little, we add the potatoes and the peppercorns. We must maintain a stable temperature without reaching the boiling point.
We keep the potatoes in the saucepan between 45-60 minutes, checking the cooking point with a fine-tipped knife. When we remove the potatoes from the heat, we keep them in their own oil together with the herbs until they are served, at which time we will salt them.

Recetín

Candied potatoes, tasty garnish