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Confit Fingerling Potatoes in Duck Fat With Parmesan Gremolata and Truffle Aioli

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Serves 4 Large or 8 Small | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Potatoes Cooking Class - 113

Need I say more? Duck Fat, parm and truffles. Maybe just YUM! I usually roast fingerlings in duck fat, but when you confit them in duck fat BEFORE it takes them up a notch. Most of the SdJ chefs had never cooked with duck fat and were not familiar with confit as a cooking method, so this was a fun and delicious food adventure.

The parm gremolata is loaded with parsley and lemon flavor and add the truffle aioli and fireworks are seriously going off in your mouth!

Ingredients You'll Need

1 cup wine – for the cook
2 pounds of fingerling potatoes
4 cups of duck fat oil, olive oil, or combination thereof (enough to just cover the potatoes)

For the Parmesan Gremolata
3 Tablespoons flat leaf parsley, finely minced
3 Tablespoons grated Parm
Zest of 1 lemon, or about 1-2 teaspoons
1 large garlic clove, minced

For the Truffle Aioli
3/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon White Truffle Oil


In a sauce pot slowly bring the potatoes and olive oil to a simmer over low heat. Cook the potatoes (do not stir them) for about 12-15 minutes, or until fork tender.

When they are fully cooked, allow them to cool in the oil, to room temp. Once cool, cut in half lengthwise and refrigerate in the oil, until you want to serve them.

When you are ready to serve bring to room temp and strain off the excess oil. Roast in a 400 degree oven (you do not need additional oil) for about 15-20 minutes, turning once until they are dark golden brown on both sides. (Alternately you can cook in a cast iron skillet over medium heat.)

For the Parmesan Gremolata

Combine ingredients. Refrigerate 1-2 hrs so flavors meld. Bring to room temp before serving.

For the Truffle Aioli

Combine ingredients.

To Serve: Sprinkle the potatoes with a generous amount of truffle salt or sea salt, adding fresh grated Parm, gremolata or other fresh minced herbs or spices, if you want. Serve with truffle aioli or your other favorite aioli.

Note: This recipe works well with any aromatic. You can add rosemary, thyme, garlic (in the skin), chili flakes, peppercorns, or a few sliced shallots to the oil with the potatoes.. Confit the potatoes (or other vegetable), which will absorb more flavor as they sit, anywhere from 2 to 5 days in advance. Refrigerate until ready to use. Strain and refuse oil for another confit. (If you do the garlic, add 1 clove, chopped, to the Truffle Aioli)

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