Fingerling potato confit | IGA Recipes | Simple, parsley, shallot

Fingerling potato confit

Fingerling potato confit

Preparation time 15 minutes

Total time: 1 hour

Ingredients

1 bag (680 g) fingerling potatoes, halved lengthwise
5 french shallots, halved lengthwise
60 mL (¼ cup) olive oil
30 mL (2 tbsp.) Sensations by Compliments Aged Balsamic Vinegar of Modena
To taste, salt and freshly ground black pepper

Garnish

30 mL (2 tbsp.) finely chopped parsley
15 mL (1 tbsp.) finely chopped savory

Directions

Preheat the oven to 180˚C (350˚F).
In a large bowl, combine the potatoes, shallots, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
Spread the potato mixture onto a parchment paper-lined baking sheet.
Bake on the middle rack of the oven for 1 hour or until potatoes are tender. Stir from time to time while baking.
Sprinkle with parsley and savory and serve as a side dish with meat or poultry.

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