Garlic Confit Potatoes

• 2 pounds baby potatoes, halved
• 1 cup olive oil
• 12 garlic cloves, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In an oven-safe skillet, combine olive oil and garlic cloves. Simmer gently on the stove for 20 minutes, until garlic is soft.
3. 3 Remove skillet from heat and set garlic aside.
4. 4 Add potatoes, salt, pepper, and thyme to the skillet. Toss to coat.
5. 5 Roast in the oven for 35-40 minutes, stirring halfway, until potatoes are tender and golden.
6. 6 Garnish with fresh parsley before serving.
7. 7 Mash some of the confit garlic over the potatoes for extra flavor.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Toss in some crispy pancetta for a non-vegetarian twist.

Substitutions

• If baby potatoes aren't available, use larger potatoes cut into chunks.
• Substitute thyme with rosemary for a different flavor profile.

Pairings

• Roasted chicken
• Grilled fish
• Fresh green salad

Nutrition

Tips

• Use olive oil with a mild flavor for a subtle taste, or go bold with an infused oil.
• Reserve the garlic-infused oil for drizzling over bread or salads.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Pair with roasted chicken or grilled fish for a complete meal.
• Serve alongside a fresh green salad.

FAQ