Potato Confit
Potato Confit

Dip the potatoes in olive oil and place in the oven for low and slow cooking. The result is magic potatoes that are creamier than creamy.

In this recipe

  • What is confit?
  • The best potatoes for confit
  • The best oil for confit
  • Add Flavors!
  • My favorite ways to serve potato confit
  • How to store 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

Potato confit

preparation time
5 minutes

cooking time
60 minutes

total time
65 minutes

up to 6 servings

Use any type of waxy potato such as baby yellow potatoes, baby potatoes, Red Bliss, New Potatoes, and Yukon Golds.


  • 1 1/2 pounds yellow baby potatoes, rinsed

  • pinch of sea salt

  • 2 sprigs of fresh rosemary

  • 2 garlic cloves, peeled

  • 3 to 4 cups olive oil

  • Flaky sea salt for garnish (optional)


  1. Preheat oven to 325ºF.
  2. Preparing the potatoes:

    Spread the potatoes in a casserole dish or deep pan. It should be large enough for the potatoes to fit in a single layer without a lot of extra space. Sprinkle with a pinch of sea salt. Add rosemary and garlic. Pour in enough olive oil to just cover the potatoes. The amount of oil depends on the size of your ship.

  3. Boil potatoes:

    Place the potatoes uncovered in the oven and bake for 1 hour. Use a skewer to test doneness. Stick it in one of the larger potatoes – there shouldn’t be any resistance. If still firm, return to oven for 10 minutes or until potatoes are tender. The exact time depends on the size of the potatoes.

  4. Cool and serve the potatoes:

    Leave the potatoes in the oil for 15 minutes to cool slightly. Transfer to a serving platter with a slotted spoon. Sprinkle with flaky salt, if using, and serve hot.

    Use the oil for cooking! Strain the cooled oil through a fine sieve into a jar with a lid. Store in the refrigerator and consume within a week or two.

    The best way to store the potatoes: Remove from oil, cover tightly and refrigerate for up to 5 days. Freezing is not recommended as the texture will deteriorate. To reheat, gently heat in the microwave until heated through, or sear in a pan.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!