'Eleven Madison Park''s Marble Potato Confit

Try This Sophisticated Dish

PHOTO: Eleven Madison Park: The Cookbook
Difficulty: Easy
Cook Time: min

This recipe, excerpted from "Eleven Madison Park: The Cookbook" is incredible and delicious. Try this sophisticated dish tonight.


  • 60 marble potatoes (about 13 ounces)
  • 4 cups extra-virgin olive oil
  • 15 sprigs thyme
  • 1 head garlic, split in half crosswise
  • 1 tablespoon Chicken Stock (see page XXX)
  • 2 tablespoons butter
  • Fleur de sel
  • Cooking Directions

    Preheat the oven to 275°F. Place the unpeeled potatoes in a baking dish with the olive oil, thyme, and garlic and cover with aluminum foil. Roast the potatoes in the oven for 1 hour and 30 minutes. Remove from the oven and cool the potatoes to room temperature in the oil. Once cool, strain, reserving the oil. Peel the potatoes with a paring knife and return them to the strained olive oil, keeping at room temperature until ready to use. Heat the Chicken Stock in a large sauté pan over medium heat. Drain the potatoes and add them to the pan to warm through. Add the butter, tossing to glaze. Drain on paper towels and season with fleur de sel.

    Recipe courtesy of "Eleven Madison Park: The Cookbook."

    Recipe Summary

    Main Ingredients: chicken, butter, potatoes

    Course: Starch

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