Baby potatoes slow cooked in meyer lemon scented olive oil with garlic, thyme and peppercorns. Perfect on a salad with other garden vegetables or crisped up and served alongside your favorite entrée.
2/3 pound Butter
2 cups Grapeseed Oil (Canola Oil can sub)
½ cup Meyer Lemon Peels (Yellow Part Only)
1 each Rosemary Sprig
2 pounds Marble Potatoes, washed and dried
Meyer Lemon Vinaigrette
1 tablespoon Meyer Lemon Juice
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Dijon Mustard
½ teaspoon Fluer De Sel (Sea Salt)
2 tablespoons Chives, chopped
Prep Time: 5min | Cook Time: 45min
To make the confit potatoes, heat the butter and oil together in a sauce pan over medium heat. If the potatoes are different sized cut the larger ones in half to promote even cooking. Add the potatoes to the butter-oil mixture. The potatoes should be submerged. Reduce the heat to low and cook until the potatoes are just tender (about 25-35 minutes) Allow the potatoes to cool in the butter-oil mixture.
To make the vinaigrette, whisk the lemon juice, olive oil, mustard, salt and chives together. Place into a squeeze bottle and reserve for plating.
Using a slotted spoon remove the potatoes from the butter-oil, gently warm the potatoes in a small sauté pan (they should be just above room temp. Remove from the heat and drizzle with the vinaigrette. Top with Chive blossoms if desired.
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