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Confit Potatoes

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 6 servings 1x


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.



  • 1kg (2lbs) new potatoes, scrubbed
  • 3 garlic cloves, peeled
  • 2 sprigs rosemary
  • 5ml (1 tsp) sea salt
  • 1 litre (4 cups) olive oil


  1. Preheat the oven to 110°C/225°F/gas mark ½.
  2. Place all the ingredients in a large ovenproof saucepan. 
  3. Cover the saucepan with a lid, transfer it to the oven and cook for 90 minutes.
  4. Turn the heat up to 210°C/400°F/gas mark 6 and cook for another 15 minutes.
  5. Drain the potatoes and serve as a side dish for a main meal.


  • 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!
  • Category: Side Dish
  • Method: Confit
  • Cuisine: French

Keywords: potato confit recipe, confit potatoes, French confit recipe, potato side dish, Christmas dinner side dish