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Recipe Detail Page
Stovetop Fingerling Potato Confit
Holiday 2015
Juggling the oven, and limited space, is the trickiest part of feeding a crowd. Smart cooks use the stovetop while the oven is busy, and vice versa. While your turkey is cooking and your carrots are caramelizing, the meltingly tender potatoes can be made in a frying pan and have all the appeal of deeply roasted spuds.
Serves 8
½ cup (125 mL) chicken stock
Juice of ½ lemon
⅓ cup (80 mL) extra virgin olive oil or duck fat
3 lbs (1.5 kg) 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)
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. 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.
2 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. Keep warm while finishing up the turkey and carrots.
Serves 8
