Potatoes Confit

Potatoes Confit: Silky and Luxurious

At first glance, potatoes confit might sound like something reserved for the kitchens of three-star Michelin chefs. But here’s the secret, it’s surprisingly simple. If you can heat oil, you can make this dish. The magic lies not in complexity, but in technique—gently poaching potatoes in fat at a low temperature until they become meltingly tender and deeply flavorful. The result is a silky texture that’s worlds apart from your standard roasted or baked spud.

What Is Confit?

The word confit comes from the French confire, meaning “to preserve.” Traditionally, this method was used to preserve duck or other meats by cooking them slowly in their own fat and storing them submerged in that fat to keep air and bacteria out. The same slow, fat-based cooking method works wonders with vegetables, especially potatoes.

In potato confit, the goal isn’t crispiness—though you can always finish them under a broiler or in a hot skillet if that’s your thing. The goal is tenderness. The kind of tenderness where a fork slides through without resistance. The kind of flavor that has your guests wondering if you secretly attended culinary school in Lyon.

Oil or Fat?

One of the beauties of potatoes confit is its flexibility. You can make it with almost any cooking oil or fat you have on hand:

• Olive oil – My go-to choice when I’m cooking on a budget or keeping things vegetarian. It adds a rich, grassy note and pairs beautifully with herbs like thyme or rosemary.
• Duck fat – The holy grail of confit. When I’m feeling indulgent, this is what I reach for. The flavor is luxurious, deeply savory, and perfect for elevating a humble potato.
• Lard or bacon fat – Great for a smoky, porky depth. Perfect alongside roasted meats or in hearty stews.
• Neutral oils like canola, sunflower, or vegetable oil also work well and let the natural flavor of the potato shine through.

Don’t be afraid to infuse your fat with aromatics. Toss in crushed garlic cloves, sprigs of thyme, bay leaves, or even a few chili flakes for an added layer of flavor.

Serving Ideas

Potatoes confit are a side dish that will steal the spotlight. Serve them alongside roasted meats, fish, or poultry, pan sear as a crispy snack, smash and broil for a golden crust, tuck into a salad, or as I did recently, floated in a bright English pea soup for added texture, richness, and just the right amount of “wow.”

These potatoes also store beautifully. Keep them submerged in fat in an airtight container in the fridge, and they’ll stay fresh for up to a week. Reheat them gently, or enjoy them cold as a decadent addition to a lunch spread.

Final Thoughts

Potatoes confit are a reminder that you don’t need advanced skills or fancy tools to create food that feels luxurious. With nothing more than a humble spud and some fat, you can turn out a dish that would feel right at home on the most elegant tasting menu—or your weeknight dinner table.

Step By Step Photos

Select baby potatoes and pack them in an oven proof dish. Smash the garlic, add the salt, fresh thyme and basil.

Bake for 2 hours, 15 minutes at 225, then remove and rest until they cool.