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Potato Confit with Meyer Lemon Vinaigrette

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Potato Type: Petite
Prep Method: Pan Fried


Side Dish

Prep Time

5 Mins

Cook Time

45 Mins


Serves 8



Confit Potatoes

  • 2/3 pound Butter
  • 2 cups Grapeseed Oil (Canola Oil can sub)
  • ½ cup Meyer Lemon Peels (Yellow Part Only)
  • 1 each Rosemary Sprig
  • 2 pounds Marble Potatoes, washed and dried

Meyer Lemon Vinaigrette

  • 1 tablespoon Meyer Lemon Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon Fluer De Sel (Sea Salt)
  • 2 tablespoons Chives, chopped


  1. To make the confit potatoes, heat the butter and oil together in a sauce pan over medium heat. If the potatoes are different sized cut the larger ones in half to promote even cooking.  Add the potatoes to the butter-oil mixture.  The potatoes should be submerged.  Reduce the heat to low and cook until the potatoes are just tender (about 25-35 minutes) Allow the potatoes to cool in the butter-oil mixture.
  2. To make the vinaigrette, whisk the lemon juice, olive oil, mustard, salt and chives together. Place into a squeeze bottle and reserve for plating.
  3. Using a slotted spoon remove the potatoes from the butter-oil, gently warm the potatoes in a small sauté pan (they should be just above room temp. Remove from the heat and drizzle with the vinaigrette.  Top with Chive blossoms if desired.


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