Recipes, Side Dish Recipes

Duck Fat Confit Potatoes

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Confit potatoes, served with roast ribeye of beef and salsa dragoncello.

These confit potatoes are more than just a posh chip. A chip is perfect; I’ve no intention of improving it. This is a different style of potato, akin to pommes Anna, and a welcome addition to the set of sides that sit well with many cuts of meat.

The process is a little labour-intensive, but worth it. Cooking the potatoes slowly in duck fat gives rich flavour and a soft, fondant-like texture. The pressing is key and should be heavy, so the slab holds together when sliced and fried crisp.

Suggested cuts: Ribeye of Beef Roast, Sirloin Roast, Rump Sharing Steak, Denver Steaks, Onglet Steaks.

Cook time: 40 minutes

Ingredients

Method

  1. The potatoes need to be cooked and pressed the night before frying (you’ll need a Japanese mandoline).
  2. Preheat the oven to 120°C. Melt the duck fat in a pan over a low heat.
  3. Using the mandoline, slice the potatoes to about 1mm thick into a tray or bowl. Season with fine sea salt, leave for 3 minutes, then pour over the duck fat. Mix well so every slice is coated.
  4. Line a medium baking dish or oven tray with parchment. Layer the potatoes evenly; they should be about 6cm deep (2½ inches). Pour over any excess fat, cover with a sheet of parchment, and bake for 1½ hours.
  5. Remove from the oven. Set a slightly smaller tray on top and weight it heavily to press the potatoes; this helps them hold together when fried. Leave to cool completely, then refrigerate overnight.
  6. Turn the slab out of the tray and cut to your preferred size.
  7. Heat a fryer, or oil in a pan, to 180°C. Fry the potatoes for about 4 minutes, until golden brown and crisp. Lift out, drain briefly on kitchen paper, and serve.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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