Garlic Confit Mini Baked Potatoes

Prep Time

20 minutes

Serving Size

12 mini potatoes

Small in size but big on flavor, these bite-sized potatoes are filled with a rich, creamy blend of garlic confit, cream cheese, and Gruyère. The secret to their incredible depth of flavor? The confit garlic—slowly roasted to perfection in Wesson Canola Oil. Its light, neutral taste allows the garlic and herbs to shine while creating a velvety texture that elevates the entire dish.

Perfect as a holiday appetizer or an impressive side, these golden, cheesy potatoes are guaranteed to disappear fast.

Recipe creation by @bon__abbetit

CONTAINS:

Dairy (cheese)

Ingredients

Garlic Confit

Garlic 1 head.

Rosemary 1 sprig.

Lemon rinds 2 or 3.

Wesson Canola Oil to cover garlic head.

Filling

Cream cheese 3 tbsp.

Confit garlic 5 cloves.

Gruyère cheese 1/2 cup.

Gruyère cheese 1/4 cup, for topping.

Salt and pepper to taste.

Mini potatoes

Mini potatoes 12 .

Wesson Canola Oil 3 tbsp.

Flaky sea salt to taste.

Garlic powder 1 tbsp.

Pepper to taste.

Chives to garnish.

Method

Confit Garlic

Preheat oven to 225°F.

Peel garlic and add to cocotte with a sprig of rosemary. Add Wesson Canola Oil until it covers the garlic.

Bake for about 1 1/2-2 hours or until garlic is super soft.

Mini Potatoes & Filling

Raise oven temperature to 425°F.

Wash and dry potatoes and add to bowl. Drizzle with Wesson Canola Oil, garlic powder, salt and pepper. Using your hands, toss the potatoes.

Transfer potatoes to a baking sheet and cook for about 25-30 minutes ot until the potatoes are tender when poked.

Make the filling by combining cream cheese, confit garlic cloves, gruyère cheese, salt, and pepper in a bowl. Mix until combined.

Assembly Method

Once potatoes have cooled enough to touch, slice potatoes and using your pointer fingers and thumbs, gently push down on the sides of the potato to create a little divot. If needed, use a small spoon to remove a little of the potato to allow for the filling.

Add a scoop of filling to each potato and bake for 10 minutes. We recommend broiling for 2-3 minutes at the end for a nice crispy edge.

Top with chopped chives and serve immediately.