CONFIT OF ROSEMARY POTATO

By akselden

Ingredients

• 3 large yellow potatoes
• 2 T. olive oil
• Pinch of Spanish paprika
• 2 cloves garlic, crushed
• 2 large sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves

Details

Servings 6

Preparation

Step 1

Cut out cylindrical shapes the length of each potato. Cut the pieces in half crosswise.

Saute the potatoes in olive oil until golden. Season with a pinch of paprika, cover with oil, and add the garlic, rosemary, thyme and bay leaves.

Cook the potatoes on low heat for 20 minutes. It is important that they not fry but just cook through.

Drain the potatoes well, blot excess oil, and set them aside. Before serving, reheat briefly in a hot oven.