Fingerling potato confit
Prep Time
Price Per Serving
Cooking Mode
1 bag (680 g) lb fingerling potatoes, halved lengthwise
5 french shallots, halved lengthwise
60 mL (¼ cup) cup olive oil
30 mL (2 tbsp.) tbsp. Sensations by Compliments Aged Balsamic Vinegar of Modena
To taste salt and freshly ground black pepper
30 mL (2 tbsp.) tbsp. finely chopped parsley
15 mL (1 tbsp.) tbsp. finely chopped savory
1 bag (680 g) lb fingerling potatoes, halved lengthwise
5 french shallots, halved lengthwise
60 mL (¼ cup) cup olive oil
30 mL (2 tbsp.) tbsp. Sensations by Compliments Aged Balsamic Vinegar of Modena
To taste salt and freshly ground black pepper
30 mL (2 tbsp.) tbsp. finely chopped parsley
15 mL (1 tbsp.) tbsp. finely chopped savory
Directions
1Preheat the oven to 180˚C (350˚F).
2In a large bowl, combine the potatoes, shallots, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
3Spread the potato mixture onto a parchment paper-lined baking sheet.
4Bake on the middle rack of the oven for 1 hour or until potatoes are tender. Stir from time to time while baking.
5Sprinkle with parsley and savory and serve as a side dish with meat or poultry.
Tips
1
Chef's secret: Replace olive oil with duck fat and sprinkle potatoes with 5 mL (1 tsp.) smoked paprika. Garnish with fresh parsley right before serving
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note