Confit of Idaho® Fingerling Potato Tart | Idaho Potato Commission
Place all the potatoes (try to make sure they are similarly sized) in a heavy duty pot and cover with the olive oil. Heat the potatoes until they just begin to boil, reduce the heat and cook very...
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Cooking tools:
- Duty pot
- Pot
- Saucepan
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
Ingredients
- 3 Idaho®-grown Purple Peruvians
- 3 Idaho®-grown French Fingerlings
- 3 Idaho®-grown Russian Bananas
- 3 Idaho®-grown Ruby Crescents
- 2 cups pomace olive oil*
- 4 cloves of garlic
- 2 sprigs of rosemary
- 1 cup heavy cream
- 6 pieces chanterelle mushrooms
- 2 sprigs savory
- 2 tablespoons grated 3-year aged Gouda cheese
- 6 pre-cooked, 3 1/2" round pastry shell tarts
- Kosher salt, to taste
- Cracked black pepper, to taste
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