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Fingerling Potato Confit with Garlic and Sage

Melt in your mouth tender and creamy potatoes are simmered in stock, lemon juice and duck fat along with garlic and sage, for the most delectable way to enjoy potatoes, without needing to turn on the oven.
Course Side Dish
Cuisine North American
Keyword confit, duck fat, fingerling potatoes, garlic, lemon juice, sage
Prep Time 5 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 1/2 cup chicken or turkey stock, or 125 ml (use vegetable stock to keep it vegetarian)
  • Juice of 1/2 lemon
  • 1/3 cup duck fat or olive oil, or 80 ml
  • 3 lb fingerling or mini potatoes, or 1.5 kg
  • 1 large head of garlic cloves separated and peeled
  • small and medium leaves from one bunch of sage
  • salt and pepper

Instructions

  1. In a large non-stick skillet, stir together the stock, lemon juice and duck fat. Don't worry if the duck fat is still solid, the heat will melt it.
  2. Add the potatoes over the liquids, in one layer. Season well with salt and pepper.
  3. Bring to simmer over medium heat. Reduce the heat to low and cover with a lid. If you don't have a lid large enough for the skillet, use foil to seal. Leave this to simmer for 10 minutes.
  4. Give the potatoes a stir and turn over, cover again and simmer another 10 minutes. Remove the lid or foil.
  5. Increase the heat to medium low and add the garlic cloves and sage leaves. Give it all a stir. Cook until the potatoes and garlic are tender and golden, about 20 minutes more. Check with the tip of a sharp knife- if it slides all the way in easily, the potatoes are ready. Taste and re-season as desired.
  6. If, towards the end the liquids have cooked off and the potatoes are starting to scorch, feel free to add another tablespoon of stock or duck fat.
  7. Serve with a squeeze of fresh lemon juice.
  8. The skillet can be covered and set at the back of the stove to stay warm while waiting for the rest of the meal to be ready.

  9. See blog post for more details.

Recipe Notes

Adapted from a Food and Drink magazine recipe, 2015