Side Dishes
Slow-cooked confit potatoes deliver tender, melt-in-your-mouth results that transform simple spuds into a showstopping side dish. The secret lies in gentle cooking submerged in fat—traditionally duck fat, but vegetable oil works just as well—until the potatoes reach an almost custardy texture.
I first discovered this technique while testing French bistro recipes, and it quickly became my go-to method for restaurant-quality sides that require minimal effort but maximum impact.
The process begins with parboiling and thorough drying to ensure even cooking, then slow-baking in fat until fork-tender. This method preserves moisture while building rich, savory flavors in the infused oil, which can be reused for other dishes.
With just 30 minutes of active prep and 2 hours of hands-off cooking, you’ll have potatoes so tender they practically fall apart at the touch—ideal for pairing with roasted meats or grilled fish.
What makes this recipe truly special is its versatility. You can enhance the flavor with garlic, thyme, or rosemary during the cooking process, or finish with a quick roast for crispy edges. The infused oil adds depth to every bite, turning a basic potato into something extraordinary.
Once mastered, this technique will elevate your side dishes to new heights—no special equipment or advanced skills required.
Safety is key when working with hot fat, so I’ll share precise temperature guidelines and handling tips to ensure perfect results every time. Whether you’re preparing for a dinner party or simply want to impress with a standout side, these confit potatoes will deliver restaurant-quality tenderness with minimal fuss.
Let’s get started!
Ingredients for confit potatoes
Simple ingredients, transformative technique—these potatoes become restaurant-worthy with just fat and patience.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Medium size, unpeeled, quartered evenly |
| Vegetable Oil 🫒 | 2 cups | High smoke point, like avocado oil |
| Garlic Cloves 🧄 | 6 cloves | Smashed, skin-on for flavor infusion |
| Fresh Thyme Sprigs 🌿 | 4 sprigs | Or 1 tbsp dried thyme leaves |
| Fresh Rosemary Sprigs 🌿 | 2 sprigs | Woodsy flavor, stems removed |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred for flakiness |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for bright flavor |
| Bay Leaves 🍃 | 2 whole | Dried, for subtle earthy depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for finishing garnish |
| Granulated Garlic 🧄 | 1 tsp | Optional, for extra punch |
The potatoes are the star, so Yukon Golds are ideal—their buttery texture holds up perfectly to long cooking. Trader Joe's or Whole Foods carry them pre-washed, which saves time. If you can't find Yukon Golds, Russets work too, but they'll be slightly drier. The key is even quartering—aim for pieces about 1.5 inches thick. For the oil, avocado or refined olive oil are best—they stay stable at high heat without burning. I always grab a large bottle from Costco for multiple uses, since you'll want to reuse this infused oil for other dishes.
No fresh herbs? Dried thyme and rosemary at half the amount work in a pinch, but fresh gives that restaurant-quality aroma. The garlic cloves should be smashed—not minced—so they infuse the oil beautifully. Penzeys or local spice shops have the freshest herbs, but the grocery store usually has decent sprigs if you check the produce section. Want extra depth? Add 1 tsp smoked paprika to the oil before cooking. The bay leaves are non-negotiable—they add that subtle complexity that makes this dish feel special. And if you're short on time, pre-sliced potatoes from the salad bar cut prep time in half.
This oil is liquid gold—use it for 3-4 more dishes after the potatoes. Store it in a sealed jar in the fridge for up to 2 weeks. The potatoes reheat beautifully—just warm in their oil in a 350°F oven for 15 minutes. For crispy edges, transfer them to a baking sheet and broil for 2-3 minutes at the end. Leftovers? They keep 5 days in the fridge, but honestly, they're best eaten fresh. I always make a double batch—half for dinner, half for lunches the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub a million dishes—just slice, roast, and forget. The potatoes caramelize in their own oil, so the pan comes out clean enough to call it "done."
- Herb Bomb Flavor: That garlic-thyme-rosemary trio? It’s like a warm hug for your taste buds. The oil soaks in all the aroma, turning every bite into something that tastes made with love—even if you’re just reheating leftovers.
- Meal Prep Hero: Between us, these are my go-to for lunch all week. They reheat like a dream—crispy edges, tender inside—so I’m not stuck microwaving sad potatoes on Wednesday. Plus, they’re cheap enough to make for the whole family.
- Budget-Friendly Luxury: Yukon Golds are pricier than russets, but they’re worth it here—they stay creamy and don’t turn to mush. Honestly, the oil and herbs cost next to nothing, and the flavor makes it feel like a fancy side without the fancy price tag.
Step-by-step instructions for confit potatoes
Here's the method for perfectly tender confit potatoes with herb-infused oil—simple, foolproof, and packed with flavor.
Prep and Season the Potatoes
Start by quartering the 2 lb Yukon Gold Potatoes lengthwise, leaving the skin intact for texture and nutrients. I like to cut them into even-sized pieces, about 1½ to 2 inches thick, so they cook uniformly. Pat them dry with paper towels—this step is crucial for crispy edges later.
In a large bowl, toss the potato quarters with 1.5 tbsp kosher salt, 1 tsp freshly cracked black peppercorns, 2 whole bay leaves, and 1 tsp granulated garlic. The salt will begin drawing out moisture, which helps the potatoes absorb the infused oil more evenly. Let them sit for 10 minutes while you prep the aromatics—this gives the salt time to work its magic.
Infuse the Oil with Herbs and Garlic
In a separate bowl, combine the 2 cups vegetable oil, 6 smashed garlic cloves (skin-on for deeper flavor), 4 sprigs fresh thyme, and 2 sprigs fresh rosemary. The stems should stay attached to the sprigs—they release more flavor as they cook. Stir gently to distribute everything evenly.
Let this oil mixture sit at room temperature for 15 minutes while the potatoes marinate. This allows the garlic and herbs to begin infusing the oil, creating a fragrant base that will later transform into a luxurious finishing drizzle. The longer it steeps, the more complex the flavor becomes—don't skip this step.
Slow-Cook the Potatoes in the Herb Oil
Preheat your oven to 300°F. Place the seasoned potatoes in a deep oven-safe skillet or Dutch oven, arranging them in a single layer. Pour the infused oil over them, ensuring each piece is fully submerged. If needed, you can weigh the potatoes down with a small plate to keep them covered.
Cover the skillet tightly with foil and bake for 1 hour 15 minutes. The potatoes are done when they're fork-tender with a slight give—you should be able to pierce them easily with a knife, but they shouldn't fall apart. The oil should smell like a fragrant herb garden, and the potatoes should have absorbed enough flavor to be delicious on their own.
Rest and Finish with Fresh Herbs
Remove the skillet from the oven and carefully transfer the potatoes to a serving platter, reserving the infused oil. Let them rest for 10 minutes—this allows any residual heat to distribute evenly and prevents them from falling apart when served. The potatoes should be silky inside with a slightly crisp exterior from the oil.
While they rest, chop the 0.25 cup fresh parsley finely. Drizzle the reserved herb oil generously over the potatoes, then sprinkle with the parsley. The parsley adds a bright, fresh contrast to the rich, slow-cooked flavors. Serve immediately with the oil pooled around the edges for dipping—it's pure decadence.
Optional Step 5: Reheat for Leftovers
If you have leftovers (unlikely, but possible), reheat them gently in the same skillet over low heat with a splash of the reserved herb oil. Cover to trap the moisture and heat for 5-7 minutes, stirring occasionally, until warmed through. The potatoes will be just as tender and flavorful as when first served.
Pro Tips For Making Confit Potatoes
- USE A THICK SKIN POTATO: Peel Yukon Golds just thick enough to hold their shape—about 1/8-inch of skin left. I learned this the hard way after my first batch turned to mush; the skin keeps them from falling apart when you flip them later.
- SALT THE OIL LIKE IT’S WORTH IT: Toss in a full teaspoon of salt to the oil before adding potatoes—it seasons the skin directly and prevents bland, greasy results. (Yes, even if you’re using salted butter later, this makes a real difference.)
- FLIP THEM FAST AND FIRM: When the first side is deep golden (about 15 minutes), use tongs to flip them all at once—don’t dither. Crowding the pan drops the temp and turns your crispy confit into sad, limp potatoes.
- CHOP GARLIC SMALL AND TOUGH: Mince the garlic cloves into slivers, not flakes—this way, they stick to the potatoes without burning into bitter bits. (And skip the pre-minced jar; fresh garlic’s the only way.)
Best sauces and condiments for this dish
Herb-Infused Oil
The star of these confit potatoes is the fragrant, golden oil you'll use for cooking and finishing. After slow-cooking, the oil becomes infused with garlic, thyme, and rosemary, creating a luxurious drizzle that elevates every bite.
I always reserve at least ½ cup of this oil to serve on the side—it's perfect for dipping or drizzling over grilled meats. The oil keeps well in an airtight container in the fridge for up to 2 weeks, making it a versatile pantry staple. 💛
Garlic Aioli
For a creamy contrast, blend ½ cup mayonnaise, 2 tbsp reserved herb oil, 1 minced garlic clove, and a pinch of lemon zest for a quick garlic aioli. This bright, tangy sauce cuts through the richness of the confit potatoes beautifully.
I like to serve it alongside for dipping or as a finishing drizzle. For extra depth, add 1 tsp Dijon mustard to the mix. 🧄
Mustard Cream Sauce
Whisk together ½ cup sour cream, 2 tbsp Dijon mustard, 1 tbsp fresh parsley, and 1 tsp honey for a velvety mustard cream sauce. The tangy mustard and sweet honey balance the richness of the potatoes while adding a sophisticated touch.
This sauce pairs exceptionally well with roasted chicken or pork. Store any leftovers in an airtight container for up to 3 days. ✨
Balsamic Glaze
Simmer ¼ cup balsamic vinegar in a small saucepan over medium heat until reduced by half, then whisk in 1 tbsp honey and 1 tsp fresh thyme leaves. Drizzle this glossy, slightly sweet glaze over the confit potatoes just before serving.
The acidity brightens the dish, while the honey adds a touch of sweetness that complements the herby oil. 🍷
Spicy Harissa Oil
For a bold kick, mix 2 tbsp harissa paste with ½ cup reserved herb oil and let it sit for 10 minutes to infuse. Drizzle generously over the potatoes and garnish with crispy fried shallots for texture.
This spicy variation works wonderfully with grilled lamb or spiced meats. Store the leftover harissa oil in the fridge for up to 1 week. 🌶️
Brown Butter Sauce
Melt 4 tbsp unsalted butter in a skillet over medium heat until golden brown, then whisk in 2 tbsp heavy cream and 1 tsp fresh rosemary. Pour this nutty, rich sauce over the confit potatoes for a decadent finish.
The brown butter adds a caramelized depth that pairs perfectly with the herby oil. Use immediately for best results. 🔥
Nutrition facts
Frequently asked questions
Can I use regular olive oil instead of vegetable oil for confit potatoes?
Extra virgin olive oil has a lower smoke point (325°F) and can burn during the long cooking time, which may create bitter flavors. Use refined olive oil or avocado oil instead—they have higher smoke points (400°F+) and won’t break down. For extra richness, duck fat is ideal, but neutral oils work perfectly too.
Why do my confit potatoes turn out mushy instead of tender?
Overcooking or uneven cooking causes mushiness. Check doneness by piercing with a fork—they should be fork-tender but still hold shape. If using a Dutch oven, ensure potatoes are submerged in oil (use a small plate as a weight if needed). For even cooking, rotate the pan halfway through the 1 hour 15 minutes baking time.
How can I make these potatoes ahead of time?
Confit potatoes reheat beautifully! Store them in their cooking oil in an airtight container in the fridge for up to 5 days. To reheat, warm in the oven at 350°F for 15 minutes or gently in a skillet over low heat with extra oil. The texture remains silky if handled carefully—avoid microwaving.
What’s the best way to crisp up the edges after cooking?
For crispy edges, transfer cooled potatoes to a baking sheet and broil for 2-3 minutes at 450°F until golden. Alternatively, sear them in a hot skillet with a splash of oil for 1-2 minutes per side until crisp. This works best with potatoes that have been thoroughly dried before cooking.
Can I use this herb oil for other dishes?
The infused oil is versatile—use it for dipping, drizzling over grilled meats, or finishing roasted vegetables. Store it in a sealed jar in the fridge for up to 2 weeks. The garlic and herb flavors pair well with almost anything, from steaks to salads. Just avoid using it for high-heat frying after infusion.