Confit potatoes are incredibly luscious and delicious. Cooked in a fresh herbs and garlic infused olive oil, the potatoes come out as creamy as it gets! Very easy to make, these decadent confit potatoes are a must-try!
🥔 What Makes This Recipe So Good
- While this recipe is a little fancy, it couldn’t be easier to make! Confit potatoes are cooked in the oven in olive oil in one pot. And we’re using whole baby potatoes, which means no peeling and no chopping!
- These confit potatoes are seriously delicious! They’re incredibly creamy, rich and luscious. Their melt in your mouth texture is out of this world. You can eat them as-is as a side dish, just sprinkle them with a little salt, black pepper and fresh herbs if you’d like. Or you can use them to make roasted smashed potatoes, sauté them, air fry them to crisp them up, or even make a potato salad.
👩🏼🍳 Chef’s Tips
- Olive oils often have a level of taste strength displayed on the label, going from very light tasting to strong and robust. For this recipe go for a mild to a medium tasting olive oil. Since you’ll be infusing it with fresh herbs and garlic, we don’t need a strong olive taste on top of it. You can also use any other kind of oil if you prefer, olive oil just has a very nice flavor. Traditional confit in French cuisine uses duck fat, which would give the potatoes an absolutely decadent and delicious flavor. So if you can find some, I would highly recommend giving it a try.
- The best kind of potatoes for this recipe are waxy potatoes, such as baby gold potatoes, red skin or fingerlings. Stay away from more starchy potatoes such as russet, while they’re perfect for mashed potatoes, they don’t hold their shape when confit.
- Speaking of olive oil, you can totally reuse it! And now even better, the oil will be infused with garlic, fresh rosemary and thyme. Save the bottle the olive oil came in, and once it’s completely cooled down, pour the olive oil thru a fine mesh strainer to remove any leftover herbs, before using a funnel to pour it back in the bottle. Delicious infused oil for cooking anything you’d like with!
If You Love Potatoes, Try These!
- Southern Fried Potatoes
- Potato Mousseline
- Garlic Butter Parsley Potatoes
- Whipped Sweet Potatoes
- Mashed Potato Pancakes
- 1 ½-2 pounds baby potatoes
- 2-4 cups mild-tasting olive oil enough to cover potatoes, see Notes
- 3 cloves garlic smashed
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- kitchen towel or paper towels
- oven safe dish with high sides
- slotted spoon
- mesh strainer optional
- glass container such as large measuring cup optional
- Preheat oven to 250° Fahrenheit.
- Place baby potatoes into colander, wash and scrub them under running water. Transfer to kitchen towel or paper towels and dry them completely.
- Place potatoes in baking dish with high sides, such as dutch oven, in one layer.
- Add garlic, thyme, and rosemary on top of layer of potatoes.
- Pour olive oil over potatoes, just enough to cover them. Transfer dish to oven and cook, uncovered, 1 ½ hours.
- When time is up, carefully remove from oven, and let sit for 10 minutes. With slotted spoon, remove potatoes from oil and serve as is or use in recipe of choice.
- Optional: After cooking your potatoes, leave oil in pot to cool. Once oil has completely cooled down, strain oil into container of choice with mesh strainer, and store infused oil for future use of your choice.
- The amount of oil you’ll use will depend on the pot or baking dish you’ll be using, and the amount of potatoes. You’ll want to use a dish with high sides, and lay the potatoes in one layer.
- Please be very careful when handling a hot pot full of oil.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.