The inspiration behind these potatoes actually came from a food plating class that we took at our local PCC. There we made a delicious potato confit, so we thought we would put our own spin on their recipe.
In true CK fashion, these potatoes are going to take a long and warm bath. We busted out the sous vide again for this one. One perk of the sous vide is we can use it to prep food without having to take up oven space all day.
As far as the recipe going, we slightly cheated… we wrote to recipe saying to use olive oil, but instead we used bacon grease. It’s our recipe so we can do what we want!
We didn’t want to waste all that flavorful bacon grease from breakfast, so we thought, “why not put it to good use.” So feel free to use your oil of choice!
Keep your chives on your potatoes, not the floor;
Your favorite alternative chefs, K & T
Mustard and Garlic Fingerling Potatoes
Ingredients
Roasted Garlic and Shallot Confit
- 1 head Garlic
- 3 tbsps Olive oil divided
- 1 Shallot
- 2 tsps Rosemary minced
- ¼ tsp Kosher salt
- ½ tsp Black pepper
Potatoes
- 1½ lbs Fingerling potatoes
- 4 cloves Garlic
- 2 sprigs Rosemary
- 1½ tsp Kosher salt
- Freshly Ground Pepper
- 3 tbsp Butter divided
- 1 tbsp Whole grain mustard
- Chives garnish
Instructions
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Set your sous vide at 87 degrees C.
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Combine fingerling potatoes, 2 tbsp butter, garlic, rosemary, salt, and pepper in a gallon ziploc bag. Place your bag in your water bath for one hour.
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In the meantime, you can start working on your garlic and shallot confit. Start by preheating your oven to 375 degrees F. Cut the top end off your head of garlic to expose the cloves inside. Wrap the bulb in heavy tin foil and drizzle with 2 tbsps of the oil and set aside.
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Place your shallot on aluminum foil and drizzle with the other 1 tbsp of oil.
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Place both garlic and shallot in the oven for 35 to 40 minutes. The garlic is done when it is soft and the shallot is done when you can easily pierce it with a toothpick.
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When the garlic is cool enough, squeeze out the cloves and place in blender with the shallot, and remaining garlic and shallot oil. Blend with the remaining confit ingredients.
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Add 1 tbsp butter to pan/cast iron over medium heat. Once butter starts to bubble, add mustard and potatoes. When potatoes are lightly browned, add in the confit and toss potatoes.
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Serve immediately with a sprinkle of chives over the top.