Potato Confit

Food lovers (myself included) know all to well the term 'confit.'  But for those of you who might be in the dark with the french word, simply put, it means 'cooked in fat.'  Aka, immersed in deliciousness, aka, how (in a world where calories don't count) I'd like all of my food to be cooked.

Today's dinner side dish is just that, baby red potatoes slow roasted in olive oil and garlic.

Oh confit, how you make everything taste so much better.  Don't ever leave me.  Yours Truly, ME.

Potato Confit

1 1/2 lbs baby red potatoes
1/2 cup extra virgin olive oil
4 cloves garlic, peeled
sprigs of fresh thyme

sea salt

Preheat oven to 350F.
In large baking dish combine potatoes, oil, thyme, and garlic.  Bake for 75-90 minutes, or until fork tender, turning every 15-20 minutes throughout.
Remove potatoes from oil and transfer to a serving dish.  Sprinkle with sea salt.  Enjoy!

Serves: 6-8


  1. Stopping in from Carole's Chatter/Food on Friday. Your photos are mouthwatering!


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