Confit potatoes with rosemary oil

Serving 4

  • 1 kg. small potatoes

  • 8 cloves of garlic

  • 8-10 sprigs of rosemary

  • 10 cl. olive oil with rosemary

  • French Sea salt

  • Black pepper


    Preheat your oven to 180°C
    Wash the potatoes and dry them with a clean cloth.

    If the potatoes are larger than “bite-size”, cut them in half and mix them with the rest of the ingrediets in a large bowl.

    Place on a baking tray lined with parchment paper.
    Sprinkle with finely chopped rosemary.
    Bake for 40 minutes until golden brown and soft in the middle. Remeber to turn them regularly.

    Confit potatoes is an excellent side dish for all meats, but is also nice in a salad or as a snack with dip.

Tonic water, DK., 75 cl.


Salt, French Sea Salt, 335 g.


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