Preparing Confit Potatoes

Confit potatoes are possibly one of the most indulgent and luxurious side dishes you can offer at the dinner table. These confit potatoes are prepared by slowly cooking thinly sliced or cubed potatoes in fat, typically duck fat, butter, or oil, along with herbs and spices. The slow cooking process infuses the potatoes with rich flavor and makes them tender and aromatic. They are often finished by frying or roasting for a crispy exterior.

These potatoes are best served with roast meats such as poussin and duck. 

Recipe for Confit Potatoes (Serves 2)

Ingredients:

• 300 g (10.5 oz) waxy potatoes (Yukon Gold or similar)
• 200 ml (7 fl oz) duck fat, or substitute with olive oil or butter
• 2 garlic cloves, smashed
• 2 sprigs of thyme (or rosemary)
• 1 bay leaf
• Salt, to taste
• Black pepper, freshly ground, to taste

Equipment Needed:

• Mandoline or sharp knife (for even slicing)
• Medium saucepan or deep frying pan
• Slotted spoon
• Baking tray or frying pan (for crisping, optional)
• Parchment paper (optional)

Preparation and Cooking Times:

• Preparation Time: 15 minutes
• Cooking Time: 60 minutes (including crisping time)

Preparation:

1. Prepare the Potatoes:
   • Peel the potatoes and slice them into thin rounds using a mandoline or knife (about 3–4 mm thick).
2. Infuse the Fat:
   • In a saucepan, melt the duck fat (or heat the olive oil/butter) over low heat. Add the garlic, thyme, and bay leaf. Let it warm gently for about 2–3 minutes to release the flavors.
3. Cook the Potatoes:
   • Add the potato slices to the saucepan, ensuring they are fully submerged in the fat.
   • Cook on low heat for about 45 minutes, until the potatoes are fork-tender but not falling apart. Keep the temperature low to prevent the fat from boiling.
4. Crisp the Potatoes (Optional):
   • Preheat your oven to 220°C (425°F) or heat a frying pan over medium-high heat.
   • Carefully remove the potato slices with a slotted spoon and arrange them on a parchment-lined baking tray or directly in the frying pan.
   • Roast or fry for 10–15 minutes until the edges turn golden and crispy.
5. Season and Serve:
   • Sprinkle with salt and freshly ground black pepper. Serve hot as a side dish.