Description
Learn how to to make confit potatoes at home. You can reuse the oil for cooking, which will have a lovely flavour of garlic and rosemary.
Ingredients
Scale
- 1kg (2lbs) new potatoes, scrubbed
- 3 garlic cloves, peeled
- 2 sprigs rosemary
- 5ml (1 tsp) sea salt
- 1 litre (4 cups) olive oil
Instructions
- Preheat the oven to 110°C/225°F/gas mark ½.
- Place all the ingredients in a large ovenproof saucepan.
- Cover the saucepan with a lid, transfer it to the oven and cook for 90 minutes.
- Turn the heat up to 210°C/400°F/gas mark 6 and cook for another 15 minutes.
- Drain the potatoes and serve as a side dish for a main meal.
Notes
- The amount of olive oil you use it up to you. Preferably, you want the oil to cover all the potatoes.
- You can use duck fat if you can source it.
- Wondering what to do with all the leftover oil? Using a coffee filter, you can filter the impurities out and store it in a clean bottle for future cooking. You’ll love it because the oil is infused with garlic and rosemary!
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Confit
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 41
- Sugar: 0.3 g
- Sodium: 397.5 mg
- Fat: 2.4 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 0.8 g
- Protein: 0.5 g
- Cholesterol: 0 mg