Recipes, Side Dish Recipes

Confit potatoes

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



  1. The potatoes need to be cooked and pressed the night before you want to fry them (you will need a Japanese mandolin to make these):
  2. Preheat your oven to 120°C.
  3. Melt the duck fat in a pan over a low heat.
  4. Slice the potatoes, on the mandolin, to about 1mm thick, into a tray or bowl. Season with fine sea salt, leave to sit for 3 minutes, and then pour over the duck fat. Mix well, trying to make sure that each slice of potato gets covered in fat.
  5. Line a medium-sized baking dish or oven tray with parchment paper and then begin to layer up the potatoes. Try to ensure an even distribution throughout the tray. Once all the potatoes are in (they should be about 2 ½ inches deep), pour over any excess fat from the bowl and then place a layer of parchment paper over the top and place in the oven for 1 ½ hours.
  6. Remove from the oven and then find a slightly smaller tray to place on top and then something heavy on top of that to weigh the potatoes down. This pressing is essential so that when we come to frying them, they don’t fall apart.
  7. Once cooled completely, remove the weight and place the tray in the fridge overnight.
  8. Turn the potatoes out of the tray and portion to whatever size you desire.
  9. Heat your fryer, or oil in a pan, to 180°C, and fry off the potatoes, for 4 minutes, until golden brown.

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