1 kg. small potatoes
8 cloves of garlic
8-10 sprigs of rosemary
10 cl. olive oil with rosemary
French Sea salt
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.
ORGANIC OLIVE OIL WITH ROSEMARY
SALT, FRENCH SEA SALT
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