Confit Potatoes Recipe

Confit Potatoes Recipe

By Chef Marc Murphy
Serves: 4

Ingredients:

  • 2–3 medium potatoes, sliced 1/4” thick, Yukon Gold recommended

  • 2 cups olive oil, Umbrian Gold recommended

  • 1 tbsp salt

  • 1 tsp pepper

  • 1 tsp chili flakes

  • 1–2 bay leaves

  • Peel from 1 lemon

  • Butter, for finishing

Instructions:

  • Preheat oven to 250°F.

  • With a mandolin, slice potatoes 1/4” thick

  • Toss the potatoes with salt, pepper, bay leaves, lemon peel, and chili flakes.

  • Place potatoes in a baking dish and cover with olive oil.

  • Cover tightly with foil and bake for 45–60 minutes, until tender.

  • Remove potatoes from the oil (save it, it’s gold), then discard the aromatics.

  • In a saucepan, add butter and gently rewarm the potatoes.

  • Adjust seasoning to taste.

Jessica Schupack