These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

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August 07, 2018

Potato Confit

August 07, 2018/ Lucy Waverman

Ingredients

1 pound (500 grams) small red potatoes or fingerlings, peeled
2 teaspoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground pepper

Method

Heat oil and butter in a heavy skillet large enough to accommodate potatoes in one layer over medium heat. When sizzling, add potatoes and turn gently until well coated.

Reduce heat to low, cover skillet and cook potatoes gently for 25 to 35 minutes or until golden and cooked through. Shake pan occasionally as they cook to ensure even colouring. Season with salt and pepper to taste. Serves 2.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Potato Confit

Ingredients

Method