Chestnut Confit with Roasted Potatoes, Bacon, and Kumquats

Serving size:4
Prep Time:
Total Time:
Chestnut Confit with Roasted Potatoes, Bacon, and Kumquats


  • 4 slice thick-cut bacon, cut into 1/4-inch pieces
  • 2 lb new (baby) potato, quartered
  • salt
  • freshly ground black pepper
  • 2 cup fresh orange juice
  • 1/2 cup sugar
  • 12 kumquat, quartered, flesh removed and discarded (reserve the skins)
  • 1 tbsp sherry vinegar
  • 8 oz fresh chestnut, shelled and peeled


Preheat the oven to 425°F.

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.

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.

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.

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.

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

Recipe courtesy of Girl in the Kitchen by Stephanie Izard/Chronicle Books, 2011.