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Confit Potatoes

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 Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 6 servings
Calories: 169 kcal
Course: Side Dish
Cuisine: French

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

    Cup of Yum
  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information

Serving 1/6 of the dish Calories 169kcal (8%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 1g (2%) Polyunsaturated Fat 1g Cholesterol 3mg (1%) Sodium 167mg (7%) Fiber 4g (16%) Sugar 2g (4%)

Nutrition Facts

Serving: 46 servings

Amount Per Serving

Calories 169

% Daily Value*

Serving 1/6 of the dish
Calories 169kcal 8%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 1g 2%
Polyunsaturated Fat 1g 6%
Cholesterol 3mg 1%
Sodium 167mg 7%
Fiber 4g 16%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.