Confit Potatoes

As needed; Musket Powder Red Label

1 pound Small Potatoes, or fingerlings 

1 Lemon’s Rind

3 Sprigs Rosemary

4 bulbs Garlic

Neutral Oil or Duck Fat, enough to cover the potatoes in an oven-safe container with some room for the oil to expand when heated)

Garlic Aioli

2 tsp Garlic Paste

1 cup EVOO

1 tbsp Lemon Juice

2 Egg Yolks

1 tbsp Water

Salt, to taste
Aleppo, to taste

  1. Confit Potatoes. Preheat oven to 225°F. In an oven-safe container, cover potatoes, lemon rind, garlic, and rosemary with neutral oil or duck fat, about an inch above ingredients. Cook for 90 minutes, or until potatoes can be easily pierced with a fork.
  2. Preheat fryer to 350°F. 
  3. Remove potatoes from the oven and transfer them to a sheet pan. Smash each potato with a fork. (this is easier while they are still warm)
  4. Fry potatoes until golden brown, toss them in Musket Powder Red Label seasoning, and transfer to a heat-safe container to cool.
  5. Make the garlic aioli. Add yolks, water, and garlic paste to a bowl. Use an immersion blender or whisk manually until mixture is foamy. Continue to whisk and stream oil into mixture until emulsified.
  6. Season to taste with salt, lemon, and Musket powder red label seasoning. Serve as a side with confit potatoes.
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