Foodservice Recipe | Potato Confit with Meyer Lemon Vinaigrette

Ingredients

• 2/3 pound Butter
• 2 cups Grapeseed Oil (Canola Oil can sub)
• ½ cup Meyer Lemon Peels (Yellow Part Only)
• 1 each Rosemary Sprig
• 2 pounds Marble Potatoes, washed and dried
• 1 tablespoon Meyer Lemon Juice
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Dijon Mustard
• ½ teaspoon Fluer De Sel (Sea Salt)
• 2 tablespoons Chives, chopped