Confit Potatoes
Thousand-layer potato brick, fried in fat.
Timing note: 24 hours
Confit Potatoes
Thousand-layer potato brick, fried in fat.
Timing note: 24 hours
The Key Move
This is the most viral potato dish for a reason
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The Setup
- Skillet12-inch
- Loaf Pan9×5 inch
- Cutting Board
- Chef's Knife
- Mixing Bowls
The Mise en Place
3Your prep station before cooking begins
The Protein (0/1)
Other (0/2)
My potato pave fell apart in the pan.
Ah, it lost its structure? That usually means we didn't let enough starch bind those layers together. Make sure you're pressing it really well, and for a good long while, to really…
It's burnt on the outside but still cold inside.
That dense brick needs a moment to catch up. You likely went straight from the fridge to the hot pan. Let those slices come up to room temperature first – it ensures the heat penet…
Chef's Notes
For perfectly crisp edges, ensure the potatoes are evenly layered and pressed firmly before chilling. This creates a dense block for clean slicing.
When frying, use a neutral oil with a high smoke point (like canola or grapeseed) and maintain a consistent temperature for even browning.
Serve confit potatoes alongside grilled steak or roasted chicken for a luxurious side dish that complements rich flavors.
The potato block can be fully assembled and chilled overnight before slicing and frying, saving significant prep time on the day of serving.
The Method
THE SLICE & TOSS
Slice potatoes. Toss in a bowl with melted fat, salt, and cream.
THE STACK
Time-sensitiveLayer slices into the loaf pan like shingles. Overlap them perfectly.
⚠️ No gaps. If you leave air pockets, the fryer oil will penetrate and explode the pave.
THE BAKE
Time-sensitiveCover with foil. Bake at 350°F (175°C) for 90 mins.
A knife should slide through with zero resistance.
THE PRESS
Remove from oven. Place a second loaf pan on top. Fill it with heavy cans. CHILL overnight.
Why? The starch sets and glues the layers into a solid block.
THE FRY
Unmold. Slice into rectangles. SEAR the cut sides in a hot pan until crispy.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
