• 100minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 4 slices thick-cut bacon, cut into 1/4-inch pieces

  2. 2 pounds new (baby) potatoes, quartered

  3. salt

  4. freshly ground black pepper

  5. 2 cups fresh orange juice

  6. 1/2 cup sugar

  7. 12 kumquats, quartered, flesh removed and discarded (reserve the skins)

  8. 1 tablespoon sherry vinegar

  9. 8 ounces fresh chestnuts (about 12), shelled and peeled

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425°F.

  2. Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spatula, drain on a paper towel, and reserve the rendered fat.

  3. Add the potatoes to the pan with the bacon fat, toss to coat, and season with salt and pepper. Transfer the potatoes to a nonstick baking sheet and bake until tender, about 30 minutes.

  4. Meanwhile, combine the juice, sugar, kumquat skins, and vinegar in a medium nonreactive saucepan. Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the skins are tender, about 10 minutes. Remove the skins with a slotted spoon and set aside.

  5. Add the chestnuts to the liquid and bring them to a boil. Reduce the heat to medium and cook until the liquid has reduced by three fourths into a thick syrup, about 1 hour. The nuts should be tender enough to break into bits with the nudge of a wooden spoon. Season with salt and pepper.

  6. Toss the roasted potatoes with the reserved bacon and kumquat peels. Place them on a platter and top with the chestnut confit to serve.


Send feedback