Potato Confit

Potato confit is nothing more than potatoes dipped in olive oil and slowly cooked in the oven at low temperature until ultra creamy and luxurious. You may be thinking, “What a sleazy mess,” but au contraire! It’s a time-honoured method of cooking. The spuds turn out lush, rich, and buttery—the oil doesn’t penetrate much deeper than the surface.

What is confit?

Confit is a cooking method commonly associated with duck. It was a traditional way of preserving poultry and other meats prior to modern refrigeration. Food is cooked in copious amounts of its own fat, which acts as a barrier to air and spoilage. The most famous confit comes from south-west France – duck confit, which is used to make cassoulet.

Potato confit cooks more gently and more slowly than roasting, boiling or stewing. The potatoes absorb the aromas of rosemary and garlic that are added to the oil. You can also use this method to confit carrots, squash, sweet potatoes, and even cherry tomatoes.

The best potatoes for confit

The best potatoes for confiting are waxy varieties such as yellow baby potatoes, baby potatoes, red bliss, new potatoes, and Yukon golden potatoes—not actually waxy potatoes, but they hold their shape well when cooked. Waxy potatoes do not crumble or fall apart during cooking. They don’t have to be small baby potatoes. Just cut the large ones into 1 inch pieces.

Don’t use starchy potatoes like russets – the flesh breaks down easily and you end up with mush.

The best oil for confit

Add Flavors!

Sage, rosemary and thyme pair well with potatoes. You can also add whole spices like coriander, cumin, and peppercorns. Whole shallots or large chunks of onion would also add so much flavor. Let your imagination guide you.

My favorite ways to serve potato confit

These potatoes need little embellishment other than flaky salt and freshly ground black pepper. You could:

• Sprinkle with fresh parsley, chives, tarragon or other herbs of your choice before serving.
• Halve the potatoes and fry them in a pan.
• Squeeze in a little fresh lemon juice for some zing.
• Mash gently and crunch in the oven until crispy.
• Turn them into a potato salad.

How to store potato confit

While you could theoretically soak the potatoes in the drained olive oil for a month or so – discard the garlic and herbs – you should eat those tasty buds sooner. It is best to keep them tightly covered in the fridge without oil for up to 5 days. That is, if they are not consumed immediately! I do not recommend freezing the potatoes. The texture becomes strange.

Potatoes: Simple but never boring

• Patatas Bravas (Spanish fried potatoes with tomato sauce)
• New potato salad with sour cream and dill
• Oven-roasted new potatoes
• Provencal potato salad
• Tortilla Espanola