Foodservice Recipe | Potato Confit with Meyer Lemon Vinaigrette
Baby potatoes slow cooked in meyer lemon scented olive oil with garlic, thyme and peppercorns.
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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
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