Confit is a French term referring to a preservation method where food—usually meat like goose, duck, or pork—is slowly cooked in fat and preserved with the fat packed around it as a seal. In this recipe, potatoes are submerged in oil and cooked slowly over low heat, steaming in their own jackets. We add these to our Fresh Garbanzo-Bean Stew, but you can also eat them on their own—they don’t actually absorb the oil they’re cooked in.
Fingerling Potato Confit Ingredients
- 1 pound Russian banana fingerling potatoes, similar in size
- 1 rosemary sprig
- 3 garlic cloves
- 6 black peppercorns
- 1 tablepoon kosher salt
- 4 cups rice bran oil or canola oil
Makes 1 pound of potatoes
How to make Fingerling Potato Confit ?
Place the potatoes, rosemary sprig, garlic, peppercorns, and salt in a medium saucepan. Cover the potatoes with the oil, and bring to a slow simmer over medium-low heat. Cook until the potatoes are just tender (check them with a toothpick), about 30 minutes. (Don’t overcook them, or they’ll be mushy.) Let the potatoes cool in the oil.
As with other types of confit, the potatoes will keep in the oil, refrigerated, for several days.