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Potato Confit
Potato Confit
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Transform potatoes in olive oil into rich and creamy confit potatoes with our simple home recipe.
Ingredients:
  • 1 1/2 pounds baby yellow potatoes, rinsed
  • Pinch sea salt
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, peeled
  • 3 to 4 cups olive oil
  • Flaky sea salt, for garnish (optional)
Instructions:
  • Heat up your oven to 325ºF.
  • Place the potatoes in a baking dish or deep skillet in a single layer. Season with a pinch of sea salt, rosemary, and garlic. Drizzle with olive oil until the potatoes are just submerged, adjusting the amount based on the size of your dish.
  • Bake the potatoes in the oven, uncovered, for 1 hour until easily pierced with a skewer. If needed, bake for an additional 10 minutes until tender, depending on their size.
  • Cool and serve the potatoes: Allow the potatoes to rest in the oil for 15 minutes. Use a slotted spoon to move them to a serving dish. Sprinkle with flaky salt, if desired, and serve hot. Use the remaining oil for future cooking endeavors. Strain the cooled oil through a fine mesh sieve into a sealed jar. Store in the refrigerator for up to two weeks. For optimal storage, remove the potatoes from the oil, cover tightly, and refrigerate for up to 5 days. Avoid freezing to maintain texture. To reheat, gently microwave or brown in a skillet. If you enjoyed this recipe, we'd appreciate your feedback with a star rating and review!

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