‘Confit’ Fingerling Potatoes


  • 6 pounds Idaho® Fingerling Potatoes
  • 2 bay leaves
  • 2 sprigs thyme leaves

Potato Cream

  • 1 pint crème fraiche
  • 2 tablespoons minced green onion
  • 1 tablespoon minced chives
  • 1 tablespoon chopped tarragon
  • 1 clove garlic, minced
  • ¾ teaspoon salt, or to taste


  1. Cook potatoes in boiling salted water with bay leaves and thyme until tender, about 6 minutes depending on size of potatoes. Drain and cool completely.
  2. Flash-fry potatoes in 425°F oil until golden brown and crisp. Drain.
  3. To prepare Potato Cream: Stir together crème fraiche and remaining ingredients. Keep chilled.

To Assemble:

  1. Place a portion of Fingerling potatoes on serving plate or individual skillet.
  2. Reheat briefly. Dollop potatoes with about 2-3 tablespoons Potato Cream. Garnish with additional herbs.
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Yield: 12

Lush Fish Restaurant, Atlanta, GA

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