Confit Potatoes are what’s been missing from your dinner table! These slow cooked potatoes are perfectly tender and insanely flavorful and are going to quickly become your new favorite side dish.
What is confit anyways?
Confit is a traditional cooking method that involves slow-cooking food in fat at a low temperature, resulting in tender and flavorful dishes. In the case of confit potatoes, this technique entails cooking peeled and seasoned potatoes in a generous amount of hot oil or rendered fat until they become irresistibly golden and crispy on the outside, while remaining soft and buttery on the inside. Discover how to achieve restaurant-quality confit potatoes with this simple and foolproof cooking method that guarantees a mouthwatering texture and taste.
What you’ll need to make these confit potatoes
- Baby gold potatoes
- Garlic
- Yellow Onion
- Olive oil
- Salt
- Pepper
- Fresh Rosemary
- Fresh Thyme
Watch how to make these easy and delicious confit potatoes in the video to the left!
Tips for making confit potatoes
You don’t have to use baby golden potatoes, but they do need to be a waxy variety. You don’t want to use any kind of potato that is going to fall apart- like a russet.
Use pretty good quality olive oil or avocado oil for this! You can save it to use with all kinds of other things and it will be a major flavor for the potatoes. I like to save mine and use it for marinades!
You can use pretty much any kind of herbs you want, so get crazy with it!
Feel free to leave out the onion if that’s not your thing, I just love soft confit onions so that’s why I added so many.
What else is on the menu?
- Easy Chicken Meatball Marinara
- Miso Maple Roasted Carrots
- Smoked Salmon Tartine with Roasted Tomatoes
Confit Potatoes
Equipment
- 3 qt baking dish
Ingredients
- 1 1/2 lbs baby golden potatoes or any waxy variety
- 2 heads of garlic all cloves separated and peeled
- 1/2 large yellow onion sliced
- 2ish cups olive oil depends on the size of your dish and potatoes
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 1-2 sprigs rosemary
- 1-2 sprigs of thyme
Instructions
- Preheat the oven to 325°F. In a large 3 qt or so oven proof dish, place your potatoes, garlic and onions. Cover them completely with olive oil until everything is submerged. Sprinkle the salt and pepper over the top, then nestle in the rosemary and thyme.
- Bake uncovered in the oven for an hour, or until the potatoes are VERY easily pierced by a fork. Remove from the oven and using a slotted spoon, remove all the potatoes, onions and garlic to a large bowl. Drizzle them with some of the olive oil, and then get rid of the rosemary and thyme by picking out with tongs, and drain the oil into a large air tight container and store in the fridge. Use the oil for all kinds of things (I like to use it in my chicken skewer marinade- too flavorful!) It should last about 2 weeks in the fridge. Enjoy the potatoes with some fresh thyme, sea salt and pepper!
Notes
- You don’t have to use baby golden potatoes, but they do need to be a waxy variety. You don’t want to use any kind of potato that is going to fall apart- like a russet.
- Use pretty good quality olive oil or avocado oil for this! You can save it to use with all kinds of other things and it will be a major flavor for the potatoes. I like to save mine and use it for marinades!
- You can use pretty much any kind of herbs you want, so get crazy with it!
- Feel free to leave out the onion if that’s not your thing, I just love soft confit onions so that’s why I added so many.
