"If you go back far enough in cookery, you realize that you are not an inventor, only a recreator." Michel Guerard
Saturday, August 4, 2012
Fingerling potato confit
We slice our fingerlings into coins and submerge them in olive oil, garlic, shallots, thyme, chili flakes, and salt. Bake for 30 minutes at 350 degrees until tender.
No comments:
Post a Comment