ADVERTISEMENT
Ingredients
- 2 pounds Yukon gold potatoes (about 5 to 6 medium potatoes)
- 1-1/2 cups ghee, duck fat or beef tallow, melted
- 2 heads of garlic, cloves separated and peeled
- 2 springs of fresh rosemary
- 1 to 2 dried chiles (optional)
Directions
Step 1: Make the garlic confit
Preheat oven to 250°F. In a small oven-safe baking dish with a lid, combine your choice of fat, whole garlic cloves, rosemary and chiles (if using). If the garlic cloves are not fully submerged, add additional fat to completely cover the garlic. Cover and bake until cloves are lightly golden and very tender, about one hour.
Editor’s Tip: You can change the herbs used in the confit to any you enjoy. Fresh thyme, basil, sage or bay leaves are all wonderful options. If you don’t have whole dried chiles, a pinch of crushed red pepper flakes can also be used. To shave off a little time, opt for roased garlic rather than confit.
Step 2: Puree until smooth
ADVERTISEMENT
ADVERTISEMENT
