Magic potatoes that are creamier than creamy.
You might be thinking, What a greasy mess, but au contraire!
Its a time-honored method of cooking.
Simply Recipes / Sally Vargas
The spuds become sumptuous, rich, and butterythe oil does not go much deeper than the surface.
What is Confit?
Confit is a cooking method commonly associated with duck.
Simply Recipes / Sally Vargas
It was a traditional way to preserve poultry and other meats before modern refrigeration.
The most famous confit comes from southwest Franceduck confit, which is used to makecassoulet.
Potato confit cooks more gently and slowly than roasting, boiling, or braising.
Simply Recipes / Sally Vargas
The potatoes absorb the flavors of the rosemary and garlic added to the oil.
You could also confit carrots, squash, sweet potatoes, and even cherry tomatoes using this method.
Waxy potatoes wont disintegrate and fall apart as they cook.
Simply Recipes / Sally Vargas
They dont have to be small baby potatoes.
Just cut the large ones into 1-inch chunks.
Dont use starchy potatoes like Russetsthe flesh will break down easily and youll end up with mush.
Simply Recipes / Sally Vargas
The Best Oil for Confit
Good quality olive oil is essential for confit.
Add Aromatics!
Sage, rosemary, and thyme pair well with potatoes.
Simply Recipes / Sally Vargas
You could also add whole spices like coriander, cumin seeds, and peppercorns.
Whole shallots or large pieces of onion would impart so much flavor too.
Let your imagination be your guide.
Simply Recipes / Sally Vargas
Its best to store them out of the oil tightly covered in the refrigerator for up to 5 days.
That is, if they are not consumed immediately!
I dont recommend freezing the potatoes.
Simply Recipes / Sally Vargas
The texture gets weird.
Sprinkle in a pinch of sea salt.
Add the rosemary and garlic.
Pour in enough olive oil to just submerge the potatoes.
The amount of oil will depend on the size of your vessel.
Set the potatoes in the oven, uncovered, and bake for 1 hour.
Use a skewer to test for doneness.
Insert it into one of the larger potatoesthere should be no resistance.
If still firm, return them to the oven for 10 minutes, or until the potatoes are tender.
The exact time will depend on the size of the potatoes.
Leave the potatoes in the oil for 15 minutes to cool just a little.
With a slotted spoon, transfer them to a serving dish.
Sprinkle with flaky salt, if using, and serve hot.
Use the oil for cooking!
Pass the cooled oil through a fine mesh strainer into a lidded jar.
Keep it in the fridge and use within a week or two.
Freezing is not recommended since the texture will degrade.
To reheat, gently microwave them until heated through or brown them in a skillet.
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