Prepare to be enchanted by the luxurious simplicity of Confit Potatoes – an exquisite culinary experience that promises to elevate your potato game to unprecedented levels of deliciousness. Cooked slowly and gently in fragrant olive oil infused with fresh herbs and aromatic garlic, these potatoes emerge from the oven incredibly creamy, tender, and bursting with flavor. Far from intimidating, this decadent dish is surprisingly easy to create, making it a must-try for home cooks seeking a gourmet side that’s both effortless and utterly sensational.
Why You’ll Love These Irresistible Confit Potatoes
Confit potatoes are more than just a side dish; they’re an experience. Here’s why this recipe deserves a permanent spot in your culinary repertoire:
- Effortless Elegance: Despite their sophisticated appearance and melt-in-your-mouth texture, this confit potato recipe is incredibly straightforward. It requires minimal active preparation – no peeling, no complex chopping, just a single pot baking in the oven. The magic happens with time and low heat, allowing the flavors to meld beautifully without constant supervision. Using whole baby potatoes simplifies the process even further, making it accessible for cooks of all skill levels.
- Unparalleled Flavor and Texture: These aren’t just any roasted potatoes. Confit potatoes are lusciously creamy on the inside, with a tender exterior, achieved by slowly cooking them submerged in oil. The olive oil itself becomes a rich, aromatic elixir, deeply infusing the potatoes with notes of garlic, rosemary, and thyme. This slow cooking method results in a potato that is unbelievably rich, soft, and moist, truly melting in your mouth with every bite.
- Incredibly Versatile: While utterly delicious on their own – perhaps with just a sprinkle of sea salt, freshly cracked black pepper, and a few more fresh herbs – confit potatoes are also a fantastic base for countless other dishes. Transform them into crispy roasted smashed potatoes, quickly sauté them for a golden crust, air fry them for extra crispiness, or even dice them into a gourmet potato salad. Their rich flavor also makes them a perfect accompaniment to almost any main course, from a simple roasted chicken to an elegant steak or fish.
- Economical and Reusable Infused Oil: One of the hidden gems of this recipe is the incredibly flavorful infused oil left behind. Far from being discarded, this oil is a culinary treasure. Once strained, it becomes a fragrant, herb-and-garlic-infused oil that can be reused for future cooking – think sautéing vegetables, drizzling over salads, or even making another batch of confit potatoes! This makes the recipe not only delicious but also surprisingly economical.
Understanding the Art of Confit
The term “confit” originates from classic French cuisine and refers to a cooking method where food is cooked slowly in its own fat or in oil, typically at a low temperature. This technique was historically used for preservation, particularly for meats like duck or goose. However, applying the confit method to vegetables, especially potatoes, transforms them into something extraordinary. The gentle, low-temperature cooking in oil allows the potatoes to become incredibly tender and creamy without frying or browning aggressively. Instead of crisping, the starches slowly break down, absorbing the aromatic flavors of the infused oil, resulting in an exceptionally smooth and rich texture that cannot be achieved through other cooking methods.
Chef’s Expert Tips for Perfect Confit Potatoes
Achieving the perfect confit potato is simpler than you might think, especially with these insider tips:
- Choosing the Right Oil: The choice of oil is paramount. For this recipe, opt for a mild to medium-tasting olive oil. A very robust or strong olive oil might overpower the delicate flavors of the herbs and garlic we’re infusing. Extra virgin olive oil is excellent, but ensure it’s not too peppery or bitter. While olive oil imparts a wonderful Mediterranean flavor, you can also experiment with other neutral oils like grapeseed or avocado if you prefer. For a truly authentic and decadent experience, traditional French confit often uses duck fat, which would imbue the potatoes with an incredibly rich, savory depth – if you can find it, it’s highly recommended for an unparalleled flavor profile.
- Selecting the Ideal Potatoes: The type of potato significantly impacts the final texture. The best potatoes for confit are waxy varieties, such as baby gold potatoes, red-skinned potatoes, or fingerlings. These potatoes have a lower starch content and a firmer flesh, allowing them to hold their shape beautifully during the slow cooking process while still becoming wonderfully creamy. Avoid starchy potatoes like Russets; while they are excellent for mashed potatoes, they tend to break down and become mushy when cooked confit-style.
- Optimizing Your Aromatics: Fresh herbs are key to the aromatic infusion. While rosemary and thyme are classic and highly recommended, feel free to experiment with other hardier herbs like bay leaves or even a hint of sage. Always use whole, fresh sprigs rather than dried herbs for the best flavor extraction. For the garlic, smashing the cloves gently rather than mincing them allows the garlic flavor to infuse subtly without burning during the long cooking time.
- The Art of Reusing Infused Oil: Do not discard the flavorful oil after cooking! It’s a goldmine of aromatic goodness. Once the oil has completely cooled to room temperature, carefully pour it through a fine-mesh strainer into a clean, airtight container (the original oil bottle works perfectly). This removes any lingering herb bits or garlic pieces. Store this exquisite garlic and herb-infused oil in the refrigerator for up to 2-3 weeks, or even longer if stored properly in a very cool, dark pantry. Use it as a base for sautéing vegetables, searing meats, making vinaigrettes, or simply drizzling over crusty bread.
- Ensuring Even Cooking: For consistent tenderness, arrange your potatoes in a single layer in your oven-safe dish. This ensures that each potato is fully submerged in the oil and cooks evenly. Overcrowding the dish can lead to uneven cooking and less desirable results.
- Safety First with Hot Oil: Always exercise extreme caution when handling hot oil. Use oven mitts to transfer the dish to and from the oven, and allow the oil to cool sufficiently before attempting to strain or store it. Never pour hot oil into a plastic container or down the drain.
Creative Ways to Serve Confit Potatoes
While sensational on their own, confit potatoes are a versatile ingredient that can elevate many meals:
- Classic Side Dish: Serve them alongside roasted chicken, pan-seared fish, a succulent steak, or a hearty lamb roast. Their richness perfectly complements savory proteins.
- Smashed and Crisped: Gently smash the confit potatoes with a fork, then pan-fry or air fry them until crispy and golden brown. Finish with flaky sea salt and a sprinkle of chopped chives.
- Warm Potato Salad: Combine cooled confit potatoes with a simple vinaigrette, fresh parsley, capers, and a touch of Dijon mustard for an elevated warm potato salad.
- Egg Dishes: Incorporate them into a breakfast hash, frittata, or omelet for a gourmet brunch.
- Pizza Topping: Thinly slice and scatter them over a pizza with caramelized onions and goat cheese for a unique topping.
- Component of a Mezze Platter: Serve chilled confit potatoes as part of a Mediterranean-inspired platter with olives, feta, and crusty bread.
If You Love Potatoes, Try These Other Delicious Recipes!
- Southern Fried Potatoes
- Potato Mousseline
- Garlic Butter Parsley Potatoes
- Whipped Sweet Potatoes
- Mashed Potato Pancakes
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Confit Potatoes
10 minutes
1 hour
30 minutes
10 minutes
1 hour
50 minutes
Cheryl Malik
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6
servings
Ingredients
- 1 ½-2 pounds baby potatoes
- 2-4 cups mild-tasting olive oil enough to cover potatoes, see Notes
- 3 cloves garlic smashed
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
Equipment
- Colander
- kitchen towel or paper towels
- oven safe dish with high sides
- slotted spoon
- mesh strainer optional, for reusing oil
- glass container such as large measuring cup optional, for storing infused oil
Instructions
- Preheat your oven to a low and steady 250° Fahrenheit (120° Celsius). This low temperature is crucial for the confit method, ensuring the potatoes cook gently and become creamy, not fried.
- Place the baby potatoes into a colander. Wash and gently scrub them under cold running water to remove any dirt. Transfer the clean potatoes to a kitchen towel or several layers of paper towels and dry them completely. This step is important to prevent any water from reacting with the hot oil.
- Arrange the thoroughly dried potatoes in a single layer at the bottom of a heavy, oven-safe dish with high sides, such as a Dutch oven or a deep baking dish. Ensuring a single layer allows for even cooking and optimal oil coverage.
- Evenly distribute the smashed garlic cloves, fresh thyme sprigs, and fresh rosemary sprigs over the layer of potatoes. These aromatics will slowly infuse the olive oil, imparting their wonderful flavors to the potatoes.
- Carefully pour the mild-tasting olive oil over the potatoes, adding just enough to completely cover them. This ensures thorough confit cooking. Transfer the dish to your preheated oven and cook, uncovered, for approximately 1 ½ hours. The potatoes should be fork-tender and deeply flavorful.
- Once the cooking time is complete, carefully remove the hot dish from the oven. Allow the potatoes to sit and cool in the oil for about 10 minutes. This resting period allows the potatoes to absorb even more flavor and become exceptionally creamy. Using a slotted spoon, gently remove the tender potatoes from the infused oil. Serve them warm as a sublime side dish, or use them as a base for any other recipe that calls for confit potatoes.
Notes
- Reusing the Infused Oil: After enjoying your confit potatoes, allow the remaining oil in the pot to cool completely to room temperature. Once entirely cooled, strain the oil through a fine-mesh strainer into a clean, airtight container (like the original olive oil bottle). This removes any leftover herb fragments or garlic bits. This infused oil can then be stored in the refrigerator for up to 2-3 weeks and reused for cooking, adding a delightful herb and garlic flavor to other dishes.
- Oil Quantity Varies: The exact amount of olive oil needed will depend on the size and shape of your baking dish and the quantity of potatoes you use. The goal is to ensure all potatoes are submerged in the oil, so adjust accordingly.
- Handle Hot Oil with Care: Always exercise extreme caution when dealing with hot oil. Use appropriate oven mitts and ensure the dish is on a stable, heat-proof surface. Allow the oil to cool before handling for storage.
- Flavor Enhancements: For an extra layer of flavor, consider adding a pinch of red pepper flakes for a subtle heat, or a few whole peppercorns to the oil before cooking.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik