Confit Potatoes
Thousand-layer potato brick, fried in fat.
Timing: 24 hours
Confit Potatoes
Thousand-layer potato brick, fried in fat.
Timing: 24 hours
Key move
Do not rinse away the potato starch: layer the slices tightly, bake until completely tender, then press and chill the block overnight so it slices cleanly and crisps instead of collapsing.
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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.
Potatoes are thinly and evenly sliced and coated.
THE STACK
Time-sensitiveLayer slices into the loaf pan like shingles. Overlap them perfectly.
Potatoes are tightly and evenly layered in the loaf pan with no visible gaps.
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.
The potato block is compressed and has begun to set.
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.
The cut sides of the potato rectangles are golden brown and crispy.
