Confit potatoes are slowly cooked in oil, making them soft on the inside and golden brown on the outside. With rosemary oil, you give them a herby flavor without needing many separate ingredients.
This side dish pairs well with fish, chicken, roasted vegetables, or a festive dinner. It takes a little more time than boiled potatoes, but the preparation stays simple: slow cooking, then a short blast to crisp them up.
- Preparation time: about 20 minutes active
- Oven time: 45 to 60 minutes
- Serves: 4 as a side dish
- Type: oven-baked potato dish
Why confit potatoes?
With confit cooking, you cook potatoes slowly in oil or fat at a lower temperature. This makes them creamy on the inside. Afterward, you can roast them briefly at a higher temperature for a crispy edge.
Small waxy potatoes work best. They keep their shape beautifully and absorb the rosemary flavor well.
Ingredients
- 1 kg small waxy potatoes
- 150 to 200 ml rosemary oil or mild olive oil with rosemary
- 2 sprigs fresh rosemary
- 2 cloves garlic, crushed
- 1 tbsp butter, optional
- Sea salt pyramids to taste
- Black pepper to taste
Making confit potatoes
- Preheat the oven to 150 degrees.
- Wash the potatoes and halve any larger ones. Pat them dry היט? Wait no can't use foreign. Pat them dry well.
- Arrange the potatoes in an oven dish where they sit fairly close together.
- Pour over the rosemary oil. Add the garlic and rosemary.
- Cook the potatoes for 45 to 60 minutes, until they are soft when pierced.
- Remove the potatoes from the oil and place them on a baking tray.
- Increase the oven to 220 degrees and roast for another 10 to 15 minutes until the edges are golden brown.
- Finish with sea salt, pepper, and possibly a small knob of butter.
What should you watch out for?
Dry the potatoes well before they go into the oil. Too much moisture makes the oil spit and gives less attractive edges. Let the potatoes drain briefly after cooking before you roast them until crisp.
Don’t throw away the oil right away. Strain it and use it later for roasted vegetables or a dressing, as long as it has stayed clean and hasn’t become too hot.
Serving
Confit potatoes are delicious with a fresh salad, baked fish, or roasted cabbage. Serve them on a generous platter and sprinkle the salt over them only at the end so the texture stays lovely.
For matching flavor boosters, you can take a look at the Nicolas Vahé collection. This dish also pairs well with fish with green peppercorns and capers.
Variations
- With lemon: grate a little lemon zest over the potatoes just before serving.
- With more garlic: mash the cooked garlic and stir it through the potatoes.
- With herbs: add thyme or sage to the oil.
- Extra crispy: press the potatoes down lightly before roasting them a second time.
Frequently asked questions
Which potatoes should you use for confit potatoes?
Small waxy potatoes are most suitable. They stay firm and develop a lovely soft interior.
Can you prepare confit potatoes in advance?
Yes. Cook the potatoes in the oil ahead of time and only roast them until crisp just before eating.
Do the potatoes need to be completely covered in oil?
Not completely, but they do need to be generously coated with oil. Turn them over halfway through if needed.
What do you serve with confit potatoes?
They go well with fish, chicken, steak, roasted vegetables, or a fresh tomato salad.
