‘Confit’ Fingerling Potatoes

‘Confit’ Fingerling Potatoes

Lush Fish Restaurant, Atlanta, GA

Yield: 12


Potato Cream


  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.