Passerine Potatoes Recipe
herbes de provence, stracciatella, garlic confit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Potatoes
Garlic Confit
Stracciatella & Finish
Method
Garlic Confit
- 1
Prepare and confit garlic
Place peeled garlic cloves, thyme sprigs, and bay leaf in a small saucepan. Cover with the neutral oil so cloves are submerged. Add 1 tsp salt. Warm gently over the lowest heat setting until small bubbles barely rise, keeping temperature at about 190–200°F (88–93°C) — do not let oil boil. Simmer gently for 45–60 minutes until garlic is tender and pale golden. Turn off heat and let cool in oil to room temperature. Remove thyme and bay leaf. Reserve garlic cloves and oil separately: use some oil for roasting potatoes and some for finishing if desired.
- 2
Storage note
Store garlic confit in oil in a sealed container in the refrigerator for up to 2 weeks. Bring to room temperature before using; do not store more than 2 weeks for safety.
Roasted Potatoes
- 3
Prep potatoes
Preheat oven to 425°F (220°C). Wash and scrub potatoes. If using small fingerlings or baby Yukon Golds, halve lengthwise. If larger, cut into 1-inch pieces to ensure even roasting.
- 4
Season and roast
In a mixing bowl, combine the halved potatoes with 2 tbs olive oil, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp herbes de Provence. Toss to coat evenly. Spread potatoes cut-side down in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Roast in the preheated oven for 25–35 minutes, turning once halfway through, until golden, crisp at the edges and tender through when pierced with a fork.
- 5
Stracciatella & Assembly
- 6
Prepare stracciatella seasoning
In a small bowl, gently fold the stracciatella with lemon zest, 1/2 tbs fresh lemon juice, finishing olive oil, and 1/4 tsp fine sea salt. Keep chilled until ready to plate.
- 7
Plate potatoes
Transfer roasted potatoes to a warm serving plate or shallow bowl. Using a spoon, dollop the seasoned stracciatella over the hot potatoes in several places so it melts slightly into crevices. Nestle 6–8 garlic confit cloves around and on top of the potatoes; you can mash a few cloves into the cheese for extra silkiness.
- 8
Garnish and serve
Scatter microgreens or chopped parsley over the dish. Sprinkle flaky sea salt lightly over potatoes and a few grinds of black pepper. Finish with a drizzle of finishing olive oil and, if desired, a tiny pinch more herbes de Provence. Serve immediately while potatoes are warm so stracciatella softens and melds with garlic.
