Confit Potatoes Recipe
Oberon Chardonnay, Los Carneros

Pair with Oberon Chardonnay

Servings: 6


1 pound fingerling potatoes, sliced into 1/4-inch disks
6 cloves garlic
1 sprig rosemary
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
About 2 cups of Chicken schmaltz or duck fat, enough to cover potatoes

Confit Potatoes


Preheat the oven to 350°F.

In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the schmaltz/fat over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the schmaltz and put in a bowl.

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