Recipe for garlic potato confit with mustard butter by Fox and Pearl

KANSAS CITY, Mo. — Nothing says Thanksgiving like potatoes, and nothing will impress your family more than a recipe straight out of one of the best new restaurants in the country.

Chef Vaughn Good, a James Beard semifinalist for Best Chef in Midwest, knows his way around a kitchen. Now, he’s bringing his kitchen to you with a savory way to jazz up your spuds: Garlic Potato Confit with Mustard-Butter.

Watch the preparation in the video player embedded in this article.

Garlic Confit and Garlic Oil

• 4     cups canola oil
• 1     cup whole, peeled, crushed garlic 
• 2     bay leaves

1. Add all ingredient to a stainless-steel sauce pot.
2. Over low heat, bring oil to a very low simmer until garlic is tender throughout, about 45 minutes to an hour. Low and slow is the goal. I like to see the garlic take on a little blonde color before I remove it from the heat. 
3. Set confit mixture aside to cool completely.
4. Using a fine mesh strainer, pour oil off it for cooking. Lightly coated in oil and refrigerated, the garlic will keep for about a month.

Mustard Butter

• 1     pound butter, softened at room temperature
• 1 ½ tablespoons minced garlic
• 2     tablespoons minced shallot
• ¼    cup whole-grain mustard
• 2     tablespoons chopped fresh parsley
• 2     teaspoons fresh thyme
• 1     teaspoon finely ground toasted coriander
• ½    tablespoon sherry vinegar
• Kosher salt, to taste

Add all ingredients to the bowl of a mixer fitted with a paddle attachment. Mix until well incorporated.

Potato Confit

• 10  medium Yukon Gold potatoes
• 4    cups Garlic Oil canola oil
• 2    bay leaves
• 6-8 cloves Garlic Confit
• 4    sprigs fresh thyme
• Salt and pepper, to taste

1. Preheat oven to 350-400 degrees.
2. Add all ingredients to an oven-safe pan (ie. a Dutch oven) and place on low to medium heat on the stovetop. Heat oil to a very lazy simmer, just some small bubbles. Just looking to heat up the oil.
3. Cover pot and cook potatoes in the oven until fork tender, about 1 hour, depending on size.
4. Remove potatoes from the oven. Cool to warm then drain oil.
5. Season potatoes with salt and pepper. Roast potatoes on a baking pan for about 10 minutes. Get nice even color on all sides.
6. Put potatoes in a clean serving bowl and toss with preferred amount of Mustard Butter. Eat.

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