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potato confit with rosemary sprig

Confit Potatoes

These amazing confit potatoes are crispy on the outside, meltingly tender on the inside, a very special potato side dish for the festive season.
Course Side Dishes
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6
Calories 169kcal
Author Adina


  • 2.2 lbs very small potatoes 1 kg
  • 5.5 oz g/ 5.3 oz goose or duck fat 150 g
  • 2 large rosemary sprigs
  • 2-4 garlic cloves more to taste
  • coarse sea salt and freshly ground black pepper.


  • Cook potatoes: Wash the potatoes. Leave the small potatoes whole and cut the larger ones so that all potato pieces have a similar size, about 3-4 cm/ 1.2 – 1.6 inches. Place in a pot with salted water. Bring to a boil and let boil for 4 minutes. Drain well. Place on a large kitchen cloth and pat dry (Note 2).
    You can proceed with the recipe for confit potatoes now or refrigerate the parboiled potatoes until the next day.
  • Heat fat: In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Place the goose fat in a roasting tin large enough to hold all the potatoes in a single layer. Place in the oven and let the fat melt, and get hot for about 10 minutes.
  • Prepare for roasting: Remove from the oven and carefully place the dried potatoes into the roasting pan. Turn them into the fat to coat all over.
  • Season: Add the peeled garlic cloves and the rosemary sprigs. Sprinkle with a bit of salt and 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 some more salt and pepper.


Nutrition: You will need 150 g/ 5.3 oz goose fat to make the potato confit. 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. 
Parboiling the potatoes for 4 minutes reduces the roasting time considerably and allows you to start preparing the dish in advance.


Serving: 1/6 of the dish | Calories: 169kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 167mg | Fiber: 4g | Sugar: 2g