Potato confit, a delicious dish, is made by slowly cooking small potatoes, such as Yukon Gold or fingerling potatoes, in oil until they are tender and full of flavour. You can infuse the oil with rosemary to enhance the taste, adding a delightful aroma. When it comes to serving, these are two popular options: brown the potatoes in a skillet for a crispy texture or gently warm them in some infused oil to maintain their softness. Here is a simple recipe to make this comforting dish:
Ingredients
- 1 pound of small potatoes – best to use Yukon Gold or fingerling potatoes
- 1 cup of olive oil
- 4-5 cloves of peeled garlic
- Fresh herbs such as rosemary or thyme
- Salt and pepper for taste
Instructions
Prepare the Potatoes: If using larger potatoes, cut them into similar-sized pieces, leaving the smaller one’s whole.
Combine Ingredients: Place the potatoes, garlic, herbs, salt, and pepper in a baking dish or a deep skillet. Pour the oil over the potatoes, making sure they are fully submerged.
Cook: Preheat the oven to 225°F (110°C). Place the dish in the oven and cook for 2 to 2.5 hours until the potatoes are tender and easily pierced with a fork. The slow cooking will infuse the potatoes with flavour.
Cool and Store: Let the potatoes cool in the oil once cooked. You can store them in the oil in the refrigerator for up to a week.
Serve: Confit potatoes are popular as side dishes, salads, or meat toppings. As mentioned, two popular options for serving confit potatoes include browning them in a skillet or warming them in oil.
