Rosemary & lemon confit potatoes

Rosemary & lemon confit potatoes

Rosemary & lemon confit potatoes
0 vote
  • Serves6
  • Prep time2 mins
  • Cook time40 mins
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1/4 cup of duck fat
  • 1 bag of (680 ml) of baby potatoes
  • 1 onion, chopped
  • 4 rosemary twigs, leafs only
  • 1 lemon’s zest & juice
  • Salt & pepper, as preferred

Steps

  1. Preheat the oven to 375°F. Melt the duck fat in the microwave. Set aside.
  2. In a cooking pan, add the potatoes, the onion and rosemary twigs as well as the lemon’s zest. Season generously then pour the duck fat atop them.
  3. Mix well, then cook for 40 minutes.
  4. Once cooked through, splash with lemon juice then serve.

Tips & tricks

Cannot be frozen.

Recipe published on August 19, 2018