Confit potato with Jagertee

Potato with a sweet hint.

Ingredients

Butter

veal stock

Jagertee

Charlotte potatoes

Vadouvan

Preparation

Peel the potatoes and cut into slices. Cut out rounds. Cook the potatoes until just underdone.
For service, melt butter, add potatoes, and lightly glaze.
Add veal stock and a splash of Jagertee, and let the potatoes gently finish cooking in this liquid.

Tip: optionally add a little vadouvan spice mix during cooking for extra flavor.