Recipe for confit potatoes
Do you also love crispy, crunchy potatoes – but are looking for an alternative to roasted potatoes or deep-fried fries?
Then we have the solution here – “Confit” potatoes. You can use duck fat, pork fat, lamb fat, or oil for our pan-fried solution, which you can see the recipe for here.
Ingredients
- 1 kg Potato
- 92 gram Lamb Fat Can be replaced with duck fat or oil
- Spices Salt, pepper, fresh thyme and fresh rosemary
Instructions
- We always keep the skin on if they are in okay condition. If not, you should peel the potatoes. Wash the potatoes thoroughly and cut them into small pieces about 1×1.5 cm. Boil them for 3 minutes in water with a little added vinegar (if you don’t have vinegar, you can use salt).
Take the potatoes out and let them dry in a colander for 5 minutes.
Optionally, dry them off afterwards with a dish towel.
Find a thick-bottomed (large) pan and heat the fat over medium heat.
Add the potatoes, along with thyme and rosemary.
Let it cook for 20 minutes, turning them regularly.
For the last 5 minutes, turn the heat up to almost maximum and again turn often.
When they have reached the desired color, put them back in a colander and dab them dry with a dish towel/paper towel.
Season them with salt and pepper, and they are ready to serve.
Take the potatoes out and let them dry in a colander for 5 minutes.
Optionally, dry them off afterwards with a dish towel.
Find a thick-bottomed (large) pan and heat the fat over medium heat.
Add the potatoes, along with thyme and rosemary.
Let it cook for 20 minutes, turning them regularly.
For the last 5 minutes, turn the heat up to almost maximum and again turn often.
When they have reached the desired color, put them back in a colander and dab them dry with a dish towel/paper towel.
Season them with salt and pepper, and they are ready to serve.
