Patatas a la Riojana

At Mercat a la Planxa, Cory Morris tops the dish with a Manchego espuma. He's replaced that here with creme fraiche.

MAKES 6 SERVINGS

POTATO CONFIT

1 1/4 pounds fingerling potatoes, cut into ½-inch-thick slices

Salt and pepper

1 1/2 cups extra virgin olive oil (he uses Spanish Arbequina olive oil)

1 1/2 cups blended oil

3 garlic cloves, crushed

4 thyme sprigs

2 rosemary sprigs

APPLE CIDER GLAZE (MAKES ABOUT 3/4 CUP)

1/4 Spanish onion, sliced

1/2 tablespoons blended oil

1 garlic clove, crushed

4 cups apple cider

1 cup apple cider vinegar

1/4 teaspoon red …