Confit Potatoes with Garlic and Thyme Recipe
A classic French cooking technique transforms fingerling potatoes into tender, flavorful confit potatoes by slow-cooking them gently in olive oil with garlic and thyme. This recipe results in melt-in-your-mouth potatoes that can be enjoyed immediately or crisped up for a delightful texture contrast.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes to 2 hours
- Total Time: 1 hour 40 minutes to 2 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Potatoes
- 1 lb fingerling potatoes (baby, new or red potatoes work well too)
Flavorings and Seasonings
- 3 garlic cloves (whole or grated)
- 8 sprigs fresh thyme
- Sea salt flakes, to taste
- Freshly-cracked black pepper, to taste
Cooking Oil
- 3 cups extra-virgin olive oil (enough to completely cover the potatoes)
Instructions
- Prepare the potatoes: Place the potatoes in a single layer inside a baking dish. Add whole or grated garlic cloves and fresh thyme sprigs. Season generously with sea salt flakes and freshly cracked black pepper. Pour in enough extra-virgin olive oil to fully cover the potatoes.
- Slow cook the potatoes: Preheat the oven to 110°C (220°F). Transfer the baking dish to the oven and cook the potatoes for 90 to 120 minutes. The key is to keep the temperature low enough to avoid bubbling oil, allowing the potatoes to slowly confit until fork-tender and soft inside.
- Cool the potatoes: Remove the dish from the oven and allow the potatoes to cool at room temperature, soaking in the fragrant olive oil.
- Optional crisping: For crispy confit potatoes, transfer them to a baking sheet and broil under a hot oven for 2 to 3 minutes, or alternatively sauté them briefly in a hot pan until the outside develops a golden crust.
- Serve: Serve warm immediately as a delicious, tender side dish. Alternatively, let the potatoes cool in the oil for storage and enjoy later. These flavorful confit potatoes pair well with roasted meats or a fresh salad.
Notes
- Maintain a low oven temperature (around 110°C/220°F) to avoid frying the potatoes; the oil should not bubble during cooking.
- You can use fingerling, baby, new, or red potatoes interchangeably based on availability.
- Use fresh thyme for the best aromatic flavor, but dried thyme can be substituted in a pinch.
- This recipe keeps well when stored in the olive oil in the refrigerator for a few days.
- Broiling or pan-sautéing after slow cooking provides a lovely crispy texture contrast.
