Confit kipfler potatoes

Confit kipfler potatoes

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
12 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
600ml olive oil
20 small kipfler potatoes, unpeeled
6 sprigs thyme
4 garlic cloves, roughly crushed
salt
pepper

Method

  1. Warm the oil gently in a large, heavy-based pan, to about 70ºC.
  2. Preheat the oven to 150ºC. Cut the potatoes into slices around 1 cm thick. Arrange them in a braising pan and carefully pour on the hot oil. The potatoes should be completely submerged in the oil. Tuck in the sprigs of thyme and the garlic cloves, season well and bake for 10–12 minutes until the potatoes are tender.
  3. Use a slotted spoon to remove the potatoes from the oil and serve straight away. Otherwise, they will keep in the oil, refrigerated, for 3 days. You can reuse the oil several times for cooking other potato dishes.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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