Tiffany Haney
Confit fingerling potatoes are a rich, decadent, and flavorful dish that can be served as a side or drizzled with your favorite sauce. The quantity of potatoes you use depends on the size and shape of your pot or pan. Start by cutting the potatoes in half lengthwise and placing them in a pot with enough fat (duck fat, olive oil, or a combination) to just cover them. Cook at a gentle simmer over low heat until fork-tender, about 20 minutes. Drain the potatoes, reserving the fat for another use. You can also try roasting fingerling potatoes in the oven for a crispy, tender, and buttery texture.
How to cook confetti fingering potatoes in a pot
| Characteristics | Values |
|---|---|
| Type of potatoes | Fingerling potatoes |
| Potato texture | Buttery and creamy |
| Potato size | Smaller pieces |
| Potato shape | Halved or whole |
| Additional ingredients | Salt, scallions, butter, garlic, rosemary, thyme, pepper |
| Cooking method | Boiling, baking, roasting, frying |
| Cooking time | 25-40 minutes |
| Cooking temperature | 425ºF |
| Serving suggestions | Drizzle with sauce, melted butter, or serve as a side dish |
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Halving vs leaving whole
Cooking confetti fingering potatoes in a pot involves either halving the potatoes or leaving them whole. Both methods are perfectly acceptable and have their own advantages.
Leaving the potatoes whole while confiting them and then cutting them before baking or frying is a common approach. This method ensures that the cut sides of the potatoes remain raw and starchy, providing a different texture and taste experience. It also requires less fat to cover the potatoes during the confit process, making it a more economical option.
On the other hand, halving the potatoes before cooking can be advantageous as well. When potatoes are cut in half, they tend to lose moisture more quickly during the cooking process, resulting in a crispier texture. Additionally, halved potatoes can be seared cut-side down in oil or butter, creating a delicious crispy surface.
The decision to halve or leave whole confetti fingering potatoes ultimately depends on personal preference and the desired outcome. Leaving them whole results in a starchier texture, while halving them produces crispier potatoes with a higher moisture loss.
To cook confetti fingering potatoes in a pot, start by melting enough fat, such as olive oil or duck fat, to cover the potatoes. You can also cook garlic confit first and then confit the potatoes in the garlic-infused oil for extra flavor. Place the whole or halved potatoes in the pot, ensuring they are fully submerged in the fat. Cook the potatoes until they are tender and have reached your desired level of doneness. Finally, sprinkle the potatoes generously with salt to taste.
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How much fat to use
When cooking confetti fingering potatoes in a pot, the amount of fat you use depends on the cooking method and the size and shape of your pot or pan.
If you are confiting the potatoes, you will need enough fat (olive oil, duck fat, or a combination) to just cover them in the pot or pan. You can also cook garlic confit first and then confit the potatoes in the garlicky oil for extra flavor.
For roasting potatoes, you can use 100g of duck or goose fat or 100ml of olive oil for a single layer of potatoes in a roasting tin. It is important to ensure that the fat or oil is very hot before adding the potatoes to achieve a crispy texture.
Frying potatoes in oil significantly increases their fat content and can lead to the formation of potentially harmful chemicals like acrylamides, especially at higher temperatures and longer cooking times. Therefore, it is recommended to limit the consumption of fried potatoes and consider healthier alternatives, such as baking or microwaving, which preserve more nutrients.
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Adding herbs
To cook confetti fingering potatoes in a pot, you can follow the steps outlined in the previous response. To add herbs to the dish, you can incorporate them in the following ways:
Choosing the Right Potatoes:
When making baby potatoes with butter and herbs, it is best to choose small, baby, or new potatoes of similar size so that they cook evenly. Larger potatoes are more prone to the skin breaking when boiled or steamed.
Boiling or Steaming the Potatoes:
Place the potatoes in a large pot of cold tap water with a tablespoon of salt. Bring the water to a boil over high heat, then lower the heat to medium to achieve a gentle simmer. This will help prevent the potato skins from splitting. Cook the potatoes for 10 to 15 minutes, or until they can be easily pierced with a knife. Alternatively, you can steam the potatoes.
Preparing the Herbs:
While the potatoes are cooking, gather and prepare your desired herbs. Fresh herbs are recommended to add flavor and aroma to the dish. Dill, chives, and parsley are suggested by some sources, with dill being the dominant flavor, chives adding a subtle touch of freshness, and parsley providing background notes. You can also experiment with other herbs like mint, as mentioned in one source.
Adding Butter and Herbs:
After boiling or steaming, drain the potatoes in a colander and leave them for a minute to steam dry. This step is important because if the potatoes are wet, the butter won't stick properly. Transfer the potatoes to a bowl and add salt, pepper, and butter to taste. Toss the potatoes to melt and coat them evenly with the butter. Just before serving, stir in the freshly chopped herbs.
Serving:
Transfer the herbed potatoes to a serving bowl and serve them warm. The herbs and butter add flavor and aroma to the dish, making it a delicious and simple side.
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Parboiling
Once the potatoes are parboiled, you can drain the excess water and let them cool before moving on to the next step. Parboiled potatoes are versatile and can be fried, baked, roasted, or sautéed. They can also be stored and cooked at a later time, up to two days after parboiling. Parboiling is a great way to ensure that your potatoes are fully cooked on the inside while achieving a crispy exterior.
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Cooking time
The cooking time for confetti fingering potatoes in a pot will vary depending on the method you choose. Here are some options:
Boiling:
If you choose to boil your potatoes, it is recommended to cut them into smaller pieces to reduce cooking time. Add 1 to 1.5 teaspoons of salt to the pot and cover the potatoes with water. Boil them for around 25 to 30 minutes or until they are tender and can be easily pierced with a fork.
Confit:
For a rich and decadent confit, you'll need to cover your potatoes with fat (olive oil, duck fat, or a combination) in a pot or pan. The quantity of fat will depend on the size and shape of your cookware. Cook the potatoes in hot, not boiling fat, for an undisclosed amount of time. Some recipes suggest cutting the potatoes in half lengthwise before cooking, while others recommend doing so after cooking.
Roasting:
For roasted fingerling potatoes, you can parboil them ahead of time and store them in the fridge for up to two days. When ready to serve, spread them on a sheet pan and roast at 425°F for about 10 minutes or until heated through. Alternatively, you can roast them without parboiling. Place the potatoes in a single layer on a baking sheet or roasting pan, ensuring they don't touch each other. Roast at 350°F for 30 to 40 minutes, flipping them twice during cooking, until they are golden brown, crispy, and tender.
Pan-searing:
For a quick and crispy option, you can pan-sear your fingerling potatoes. Parboil them first, then slice and place them in a pan with rosemary and thyme. Sear them stovetop until they are well-seasoned and have a perfect texture.
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Frequently asked questions
Confit is a cooking method where you cook a potato in hot (not boiling) fat, usually olive oil or duck fat.
First, cut the potatoes in half lengthwise and place them in a pot or pan. Then, add enough fat (olive oil, duck fat, or a combination) to just cover them. You can also add some garlic to the oil to make garlic confit fingerling potatoes.
No, fingerling potatoes have thin skins that don't require peeling.
It depends on the size of the potatoes, but usually, they will need to be cooked for around 30-40 minutes in an oven preheated to a high temperature. You will know they are done when they are golden and crispy on the outside and tender on the inside.
