Potato Confit

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POTATO CONFIT WITH VEGAN SAUCE GRIBICHE CLOSE UP
Potato Confit with Vegan Sauce Gribiche is the ultimate french comfort food. We created a composed dish by pairing the potatoes it with vegan sauce gribiche, garlic, and cornichons encircled with baby mustard greens.
Sauce gribiche is a classic french sauce traditionally made from hard-boiled eggs. Some would say it’s reminiscent of an egg salad. This recipe really hits a home run with the combination of black salt, mustard and getting the textures just right. We’ve paired it with a traditional potato confit and the two together are luscious and satisfying.
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WHAT YOU NEED…

  • Potatoes: We used fingerling potatoes but any small waxy potato would work.
  • Extra Virgin Oil Oil: Using the more neutral oil is traditional but I really like the floral notes that the olive oil brings to the dish.
  • Tofu: firm tofu is the best choice for the vegan sauce gribiche and always buy organic tofu.
  • Black Salt/Kala Namak: is actually pink and we use the powder form. This brings that eggy sulfur to the dish that really makes it taste authentically eggy.
  • Cornichons/Gherkins: whatever you like to call these delicious little pickles, they are the perfect punch of flavor for this dish.
  • Capers: bring another briny element to the dish with their own brand of floral brightness that should not be overlooked.

How To Make Potato Confit

BRINE INGREDIENTS FOR FINGERLING POTATOES
Fingerling Potatoes with brine ingredients.
BRINING FINGERLING POTATOES
Allow to bask in the brine for 6 hours overnight.
BRINED FINGERLING POTATOES READY FOR CONFIT
Olive oil with aromatics including sage, garlic, bay leaf, and cornichons.
FINGERLING POTATOES CONFIT liquid
Combine in a pot to make the base for the fingerling potatoes to confit.
COOKING FINGERLING POTATOES CONFIT_
Potato confit before.
COOKED CONFIT FINGERLING POTATOES
And after cooking for 3 hours.
COLD CONFIT FINGERLING POTATOES
Once the cooked potatoes are cooled, allow to set in the refrigerator for 2-3 days.
ROASTING POTATO CONFIT
ROASTED POTATO CONFIT WITH PARSLEY

How to Make Vegan Sauce Gribiche

TOFU EGG YOLK INGREDIENTS_
The first step is to make the vegan “egg yolk”.
COOKINGTOFU, CARROTS AND SPICE FOR TOFU EGG YOLK_
Tofu is the base and we cook it to intensify the flavors.
COOKED TOFU, CARROTS AND SPICE FOR TOFU EGG YOLK_
Cook the tofu until just about all the water is gone.
COOKED TOFU, CARROTS AND SPICE FOR TOFU EGG YOLK PUREE
Next, puree until smooth.
TOFU EGG YOLK PUREE_
Finished vegan “egg yolk” puree.
RAW DICED TOFU FOR SAUCE GRIBICHE_
Dice the tofu for the “egg whites”.
COOKED DICED TOFU FOR SAUCE GRIBICHE_
Cooked tofu for the vegan “egg whites”.
SAUCE GRIBICHE READY TO MIX
Combine ingredients to mix.
SAUCE GRIBICHE_
Sauce Gribiche
SAUCE GRIBICHE, CONFIT POTATOES, MUSTARD GREEN

Chefs Tips

  • When storing the potatoes in the oil, make sure they are completely covered with the oil to ensure complete preservation.
  • Mustard green pairs perfectly with the dish. Arugula or frisée would work as well.
ROASTED POTATO CONFIT WITH PARSLEY

Potato Confit

Course: Appetizer, Side Dish
Cuisine: French
Keyword: Confit Potatoes
Prep Time: 12 hours 45 minutes
Cook Time: 3 hours
Confit time: 2 days
Total Time: 2 days 15 hours 45 minutes
Servings: 4 People
Calories: 365kcal
Author: Those Vegan Chefs
Potato confit is naturally vegan and this recipe will guide you through the steps to make the perfect dish.
Print Recipe

Ingredients

Potato Brine

  • 1 ½ lbs fingerling potatoes
  • 4 cups water
  • ¼ cup salt kosher
  • 2 Tbsp sugar brown
  • 1 Tbsp allspice berries dried

Potato Confit Oil

  • 2-3 cups olive oil extra virgin
  • 1 bunch sage fresh
  • 4 bay leaves
  • 6 garlic cloves peeled
  • 10 gherkins
  • 1 tsp salt kosher

Instructions

How to Brine Fingering Potatoes

  • Combine the water, brown sugar, kosher salt, and allspice berries. Bring the liquid to a boil.
  • Add the potatoes to the heat and allow to set for 6 -12 hours. Make sure the potatoes are completely covered with the brine.
  • Remove the potatoes and lightly dry them with a paper towel.
  • Set aside.

How to make Confit Potatoes

  • Preheat the oven to 250 degrees.
  • Gently heat the extra virgin olive oil over medium heat. Add the sage, gherkins, garlic, and salt. Stir to combine.
  • Add the dry brined potatoes. Make sure that the potatoes are completely covered with the extra virgin olive oil.
  • Cover the potatoes, and place them in the oven cooking for 2-3 hours.
  • A sharp knife should easily slide into the potato when cooked.
  • Allow the potatoes to cool completely while sitting on the countertop.
  • Remove the herbs, garlic confit, and gherkins. Make sure the potatoes are completely covered with oil. You might need to add a little. Place the potatoes in the refrigerator for at least 2 days and up to 10 days.

How to Sauté Confit Potatoes

  • Remove the potatoes from the oil with a fork or tongs. Heat a heavy cast iron pan over medium heat. Place the potatoes in the pan, and cook the potatoes until crispy and golden brown on all sides. I find it best to cook the potatoes on top of the stove rather than place them in the oven, this allows me to keep rolling the potato making sure we get that crisp extra without the skin getting too dark.
  • Try to time it so that everything is ready to go and the potato is the last thing to hit the plate. This will insure that the potato is crispy and at its best. 

Notes

Nutritional values are an estimate.

Nutrition

Calories: 365kcal | Carbohydrates: 39g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 0.2mg | Sodium: 7711mg | Potassium: 756mg | Fiber: 4g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 2mg
SAUCE GRIBICHE_

Vegan Sauce Gribiche

Course: Appetizer, Sauce
Cuisine: French
Keyword: Gribiche, Sauce, Vegan
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 People
Calories: 228kcal
Author: Those Vegan Chefs
Sauce gribiche is a classic french sauce traditionally made from hard-boiled eggs. Some would say it's reminiscent of an egg salad. This recipe hits a home run with the combination of tofu, black salt, and mustard.
Print Recipe

Ingredients

Tofu “Egg Yolk” Puree

Tofu “Egg White”

Making the Sauce Gribiche

  • 3 Tbsp gherkins very small dice
  • 2 Tbsp caper chopped
  • 2 Tbsp parsley Italian flat leaf, chopped
  • 2 Tbsp chives fresh, chopped
  • 3 Tbsp plant milk
  • 1 Tbsp olive oil extra virgin

Instructions

How to Make Tofu “Egg Yolk” Puree

  • Dice the tofu.
  • Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
  • Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
  • Place the tofu mixture in a cup, and add the Dijon mustard, red wine vinegar, and Olive Oil. Using an immersion blender, purée until smooth and thick.
  • Season with black salt, start with half, mix, and taste. This is a very personal flavor profile, so adjust it to meet your expectations.
  • Set aside in the refrigerator.

How to make Tofu “Egg White”

  • Preheat the oven to 300 degrees.
  • Dice the tofu into small dice, more in the shape of a rectangle.
  • Season the tofu with, kosher salt and mirin. Toss to coat.
  • Spread the tofu on a baking sheet in an even layer.
  • Cook for 15 minutes.
  • Allow cool.
  • Combine the tofu egg white, the tofu egg yolk, gherkins, capers, chives, and parsley.
  • Mix and gently smash the mixture as you are combining the ingredients.
  • Adjust the thickness of the sauce with additional plant milk and olive oil as needed.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 228kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 1139mg | Potassium: 65mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1629IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg

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