Are you ready to do something special with your Thanksgiving potato sides? Upgrade mashed, roasted and or go with hasselbacks. Even more amazing? Go confit! Yes, you read that right. Poach your potatoes in extra virgin olive oil. To take these super creamy spuds up one more notch, bathe them in Rosemary olive oil, or Herbes de Provence for a gorgeous French flair. Even though you're using high quality olive oil to poach, upon completion you can strain and store the oil for use in other recipes and dishes.

If you prefer mashed potatoes with your thanksgiving feast, use confit potatoes and follow our basic mashed recipe. 


12 whole thin-skinned fingerlings, small new potatoes, or 4 Yukon Gold cut in 2 to 3 inch pieces 
2 to 3 cups extra virgin olive oil (or infused oil of your choice)
Coarse sea salt to taste
Parsley for garnish


Preheat the oven to 225° degrees. Place the potatoes snugly in a baking dish in a single layer. Pour in olive oil to submerge potatoes, careful to keep some distance from the rim of the baking dish. Place the in oven, uncovered, for 2 hours. Remove from the oven and let cool at room temperature until oil stops bubbling. Drain potatoes over a bowl, preserving the oil in bottle or separate jar. Place potatoes in serving bowl, add salt to taste, and toss gently.