Ultimate Creamy Confit Potatoes: An Easy, Flavorful Side Dish

Prepare to be enchanted by the sheer indulgence of confit potatoes, a truly luscious and utterly delicious culinary experience. These potatoes are slowly cooked in a bath of fragrant olive oil, meticulously infused with aromatic fresh herbs and tender garlic cloves. The result is nothing short of magical: potatoes that emerge unbelievably creamy, with a melt-in-your-mouth texture that rivals the finest gourmet dishes. Despite their sophisticated appeal, these decadent confit potatoes are surprisingly easy to make, making them an absolute must-try for any home cook looking to elevate their side dish game.

Overhead, close-up view of golden confit potatoes in a large white bowl on a white tablecloth, garnished with fresh herbs. — Golden, creamy confit potatoes infused with herbs and garlic.

Confit, a traditional French cooking method, typically involves cooking food slowly in its own fat or in oil. While historically used for preserving meats like duck, applying this gentle technique to potatoes transforms them into something extraordinary. The low-and-slow cooking process allows the potatoes to absorb the rich flavors of the infused oil, becoming incredibly tender and flavorful without browning or crisping, leading to that signature creamy interior.

🥔 Why You’ll Adore This Confit Potatoes Recipe

Effortless Elegance: While “confit” might sound like a fancy, complicated technique, this recipe is incredibly straightforward. It’s a true one-pot wonder, with the potatoes slowly baking in the oven. Even better, we use whole baby potatoes, which means you can skip the tedious tasks of peeling and chopping. Simply wash, dry, and arrange – the oven does the rest!
Unrivaled Creaminess and Flavor: These confit potatoes are a revelation in flavor and texture. They are exceptionally creamy, boasting a rich, lusciousness that is simply divine. Each bite offers an exquisite melt-in-your-mouth sensation that is truly out of this world. The gentle infusion of garlic, rosemary, and thyme deeply permeates the potatoes, creating a savory, aromatic profile that is both comforting and sophisticated. They are so flavorful, you can enjoy them simply as-is, with just a sprinkle of sea salt, freshly cracked black pepper, and a scattering of additional fresh herbs.
Incredible Versatility: Don’t limit these confit potatoes to just one presentation! While they make a fantastic stand-alone side dish, their tender texture and infused flavor make them perfect for a variety of culinary applications. Use them to create irresistibly crispy roasted smashed potatoes, sauté them gently for a quick addition to breakfast or dinner, or even air fry them for a crispier exterior while maintaining that creamy interior. They are also phenomenal in a gourmet potato salad, offering a flavor depth that boiled potatoes simply can’t match.
Reusable, Flavorful Oil: One of the often-overlooked benefits of making confit potatoes is the byproduct: a beautifully infused olive oil. After cooking, the oil becomes rich with the essence of garlic, rosemary, and thyme. This fragrant oil can be strained and stored, ready to be used in countless other dishes. Imagine using it to roast vegetables, dress salads, sauté meats, or even dip crusty bread – it’s a gourmet ingredient in itself!

👩🏼‍🍳 Chef’s Essential Tips for Perfect Confit Potatoes

Choosing Your Oil Wisely: The oil is a critical component of confit, both for cooking and for flavor. Olive oils come in various intensities, from very light to strong and robust. For this specific recipe, we recommend a mild to medium-tasting olive oil. Since you’ll be infusing it with fresh herbs and garlic, a strong olive flavor might compete with these delicate aromatics. A milder oil allows the herb and garlic notes to shine through. While olive oil imparts a wonderful flavor, you can also use other neutral oils if preferred. For an authentically decadent and profoundly delicious flavor, I highly recommend trying duck fat if you can find it. Duck fat is traditionally used in French confit and will elevate these potatoes to an entirely new level of richness.
Selecting the Best Potatoes: The type of potato significantly impacts the final texture of your confit. The best choice for this recipe is waxy potatoes. Varieties like baby gold potatoes, red skin potatoes, or fingerlings are ideal. Waxy potatoes hold their shape beautifully during the slow cooking process and become wonderfully creamy without falling apart. It’s crucial to steer clear of starchy potatoes like russets. While russets are excellent for mashed potatoes due to their fluffy texture, they tend to break down and become mealy when cooked confit-style, losing that desirable melt-in-your-mouth integrity.
Mastering Oil Reuse and Storage: As mentioned, the infused oil is a treasure! To reuse it safely and effectively, allow the oil to cool completely in the baking dish after removing the potatoes. Once at room temperature, carefully pour the oil through a fine mesh strainer into a clean, airtight glass container (the original olive oil bottle or a mason jar works perfectly). This step removes any small herb pieces or garlic bits that could spoil the oil. This delicious infused oil can then be stored in a cool, dark place for several weeks, or in the refrigerator for longer. Use it to roast vegetables, sauté chicken or fish, make salad dressings, or even drizzle over pasta dishes for an instant flavor boost.
Drying the Potatoes is Key: Before adding the potatoes to the baking dish, ensure they are thoroughly washed and completely dried. Any residual water can cause the oil to spatter in the oven and can also dilute the flavor. Use a kitchen towel or paper towels to pat them dry.
Single Layer Arrangement: For even cooking and optimal infusion, arrange the baby potatoes in a single layer in your oven-safe dish. This ensures that all surfaces are exposed to the warm oil and aromatics, leading to consistent tenderness and flavor throughout.

Overhead view of confit potatoes in a large serving bowl on a white tablecloth, ready to be enjoyed. — Perfectly cooked confit potatoes, tender and aromatic.

What is Confit? The History and Technique

The term “confit” (pronounced kawn-FEE) originates from the French word “confire,” meaning “to preserve.” Historically, this technique was developed in the southwestern region of France as a method of preserving meat, particularly duck and goose, long before refrigeration existed. The meat would be salted, slowly cooked in its own rendered fat at a low temperature, and then stored submerged in that fat, which acted as a sealant to prevent spoilage.

While the primary purpose has shifted from preservation to flavor and texture enhancement in modern cuisine, the fundamental principles remain the same: slow cooking in fat or oil at a low temperature. This gentle heat allows the food to become incredibly tender and deeply infused with flavor, without browning or frying. When applied to vegetables like potatoes, the oil acts as a medium to transfer heat evenly and infuse them with the chosen aromatics, resulting in an exceptionally creamy and flavorful product that retains its shape.

Serving Suggestions and Culinary Pairings

These creamy confit potatoes are so versatile, they can enhance almost any meal. Here are some ideas for how to serve them and what to pair them with:

Simple Side Dish: The simplest and most elegant way to enjoy them is right out of the oil. Drain them using a slotted spoon, sprinkle with flaky sea salt, black pepper, and a scattering of fresh parsley or chives.
Crispy Smashed Potatoes: For a delightful contrast in textures, gently smash the confit potatoes (keeping them mostly whole) on a baking sheet. Drizzle with a little of the reserved infused oil, and roast at a higher temperature (around 400°F/200°C) until golden brown and crispy on the edges.
Pan-Seared or Air-Fried: Quickly pan-sear the drained potatoes in a hot skillet with a touch of fresh oil until browned and slightly crispy. Alternatively, pop them into an air fryer at 375°F (190°C) for 8-12 minutes, shaking occasionally, until beautifully golden.
Gourmet Potato Salad: Replace traditional boiled potatoes in your favorite potato salad recipe with confit potatoes. Their superior flavor and creamy texture will elevate the dish significantly.
Breakfast Hash: Dice the confit potatoes and use them as the base for a flavorful breakfast hash with onions, peppers, and your choice of protein.
Pair with Proteins: These potatoes are a perfect accompaniment to a wide range of main courses. Serve them alongside roasted chicken, pan-seared steak, baked salmon, or even a rich duck confit for a truly luxurious meal. Their richness also beautifully complements lighter proteins and vegetarian dishes.
In Soups and Stews: Add diced confit potatoes to hearty soups or stews towards the end of cooking for an added layer of flavor and texture.

Storage and Reheating Instructions

Leftover confit potatoes are just as delicious and easy to store:

Storage: Once cooled, store the confit potatoes in an airtight container in the refrigerator for up to 3-4 days. You can store them submerged in a little of the strained confit oil to maintain moisture and flavor, or simply drained.
Reheating:
- Oven: For best results, reheat in the oven. Spread the potatoes on a baking sheet and warm at 350°F (175°C) for 10-15 minutes, or until heated through.
- Stovetop: Gently warm in a skillet over medium-low heat with a little extra oil, stirring occasionally, until hot. This method is great if you want to crisp them up slightly.
- Microwave: While convenient, the microwave can sometimes make them a bit watery. Heat in 30-second intervals until warmed through.

If You Love Potatoes, Try These Other Delicious Recipes!

Southern Fried Potatoes
Potato Mousseline
Garlic Butter Parsley Potatoes
Whipped Sweet Potatoes
Mashed Potato Pancakes

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Confit Potatoes

Prep:

10 minutes

Cook:

1 hour

30 minutes

Cooling Time:

10 minutes

Total:

1 hour

50 minutes

These delicious confit potatoes are oven cooked at a low temperature in olive oil infused with fresh rosemary, thyme and garlic, resulting in an incredibly creamy and flavorful side dish.

Cheryl Malik

Cheryl Malik

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6
servings

Ingredients

▢
1 ½-2
pounds
baby potatoes
▢
2-4
cups
mild-tasting olive oil
enough to cover potatoes, see Notes
▢
3
cloves
garlic
smashed
▢
1-2
sprigs
fresh thyme
▢
1-2
sprigs
fresh rosemary

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Equipment

Colander
Kitchen towel or paper towels
Oven-safe dish with high sides (e.g., Dutch oven)
Slotted spoon
Fine mesh strainer (optional, for reusing oil)
Glass container such as large measuring cup (optional, for reusing oil)

Instructions

Preheat your oven to 250° Fahrenheit (120° Celsius). This low temperature is key to achieving the confit’s signature tender, creamy texture without browning.
Place the baby potatoes into a colander, wash, and scrub them thoroughly under cold running water to remove any dirt. Transfer the washed potatoes to a clean kitchen towel or several layers of paper towels and dry them completely. This step is crucial to prevent oil splattering and ensure proper cooking.
Arrange the dried potatoes in a single layer in a sturdy oven-safe baking dish with high sides, such as a Dutch oven or a deep casserole dish. A single layer ensures even cooking and infusion.
Evenly scatter the smashed garlic cloves, fresh thyme sprigs, and fresh rosemary sprigs over the layer of potatoes. Smashing the garlic gently releases its flavor without making it too pungent.
Carefully pour the mild-tasting olive oil over the potatoes and aromatics. Add just enough oil to completely cover the potatoes. Transfer the dish to the preheated oven and cook, uncovered, for approximately 1 ½ hours. The potatoes should be fork-tender when done.
Once the cooking time is complete, carefully remove the dish from the oven. Let the potatoes sit in the hot oil for about 10 minutes to cool slightly and absorb even more flavor. Using a slotted spoon, gently remove the confit potatoes from the oil. Serve them as is, seasoned with salt and pepper, or incorporate them into a recipe of your choice.

Notes

Optional – Reusing Infused Oil: After cooking your potatoes, leave the remaining oil in the pot to cool down completely. Once the oil has reached room temperature, carefully strain it through a fine mesh strainer into a clean, airtight glass container. This process removes any small bits of herbs or garlic, ensuring the oil remains fresh. Store this delicious infused oil in a cool, dark pantry or in the refrigerator for future use in cooking, dressings, or dipping bread.
Oil Quantity: The exact amount of oil you’ll need will depend on the size and shape of the pot or baking dish you use, as well as the quantity of potatoes. The goal is to use a dish with high sides that allows the potatoes to be laid in a single layer and then covered completely with the oil.
Safety First: Please exercise extreme caution when handling a hot pot or baking dish filled with hot oil. Use oven mitts and ensure the dish is placed on a stable, heat-resistant surface.
Potato Varieties: Remember, waxy potatoes (like new potatoes, red potatoes, or fingerlings) work best for confit as they maintain their shape and develop a creamy texture. Avoid starchy varieties such as Russets, which tend to break down.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.