Potato Confit

Course: Appetizer, Side Dish

Cuisine: French

Keyword: Confit Potatoes

Prep Time: 12 45

Cook Time: 3

Confit time: 2

Total Time: 2 15 45

Servings: People

Calories: 365kcal

Potato confit is naturally vegan and this recipe will guide you through the steps to make the perfect dish.

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.

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.

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.

Nutritional values are an estimate.