Confited white potatoes with olive oil, garlic and poached egg
- 300 gr of white papines
- 3 garlic cloves
- 200 ml of olive oil
- 1 egg
- Rosemary
Wash the papines and dry them with a kitchen towel.
Place in a saucepan with olive oil, rosemary and peeled garlic.
Cook (confit) over low heat for approximately 30 minutes, without allowing the oil to boil.
Prick the potato and if it’s tender, remove from heat and let rest until the papin is at room temperature.
Crush the papines with care to not break them, and take them to a hot frying pan to cook them over high heat until both sides get brown.
For the egg, boil water and place the egg for exactly 5 minutes.
Peel it under the tap with cold water to prevent it from breaking.
Serve the papines with the whole egg, the yolk will be liquid.