Confit Potatoes

5 from 1 vote

These amazing confit potatoes are crispy on the outside and meltingly tender on the inside; they make a very special potato side dish for the festive season.

Prep Time15

Cook Time40

Total Time55

Course: Side Dishes

Cuisine: French

Servings: 6 servings

Calories: 169kcal

Author: Adina

Ingredients

2 lbs very small potatoes 1 kg, Note 2
5.5 oz duck fat or goose fat, 150 g
2 large rosemary sprigs
2-4 garlic cloves more to taste
coarse sea salt and freshly ground black pepper.

Instructions

Cook potatoes: Wash the potatoes. Leave the small potatoes whole and cut the larger ones so that all pieces are similar in size, about 1.2 – 1.6 inches/3-4 cm. Place them in a pot with salted water. Bring the water to a boil and let the potatoes boil for 4 minutes. Drain them well. Place them on a large kitchen cloth and pat them dry (Note 3).
You can proceed with the recipe for confit potatoes now or refrigerate the parboiled potatoes until the next day.
2 lbs very small potatoes/ 1 kg
Heat the fat: In the meantime, preheat the oven to 400°F/ 200°C. Place the duck fat in a roasting tin large enough to hold all the potatoes in a single layer. Place it in the oven, and let the fat melt, and get hot for about 10 minutes.
5.5 oz duck fat/ 150 g
Prepare for roasting: Remove the roasting tin from the oven and carefully place the dried potatoes into it. Turn them into the fat to coat them all over.
Season: Add the peeled garlic cloves and the rosemary sprigs. Sprinkle with salt and pepper.
2-4 garlic cloves + 2 large rosemary sprigs + coarse sea salt and freshly ground black pepper.
Roast for about 30-40 minutes or until the potatoes are golden brown and crispy on the outside and very tender on the inside. Shake the pan a couple of times in between to make sure that the potatoes are browning on all sides.
Serve immediately, sprinkled with flaky salt and pepper.

Notes

Nutrition: To make the potato confit, you will need 150 g/ 5.5 oz/ 150 g duck or goose fat. However, most of it will be left in the pan, so I only considered 2 tablespoons of goose fat in the nutrition calculation. It is not entirely accurate, I suppose, but it is the best I can offer.
Potatoes: You will need very small waxy potatoes; I used fingerling potatoes.
Parboiling the potatoes for 4 minutes reduces the roasting time considerably and allows you to start preparing the dish in advance.
Garlic: If you want to serve confit garlic with the potatoes, add the garlic about 5 minutes after you start roasting the potatoes. This prevents the garlic from getting too dark, and you can serve it alongside the potatoes. I love biting into those caramelized garlic cloves. Use more garlic if you want to ensure everyone at the table gets at least one.

Nutrition