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Mustard and Garlic Fingerling Potatoes

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people

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

  1. Set your sous vide at 87 degrees C.
  2. 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.
  3. 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.
  4. Place your shallot on aluminum foil and drizzle with the other 1 tbsp of oil.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately with a sprinkle of chives over the top.