The result is magic potatoes that are creamier than creamy.
|  | | | | | | Potato confit is nothing more than potatoes submerged in olive oil and slowly cooked in the oven at a low temperature until ultra-creamy and luxurious. You might be thinking, "What a greasy mess," but au contraire! It's a time-honored method of cooking. The spuds become sumptuous, rich, and buttery—the oil does not go much deeper than the surface. | | | | | | | | | | | | | Classic Chicken Provencal | | This Chicken Provencal made with lemons, white wine, tomatoes, capers, and olives is a French comfort food classic. | | | | | | | | | | | | | Quick and Easy Palmiers | | Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. | | | | | | | | | FOLLOW US | | | | | |
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