Confited Potatoes


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Served in BarBacon’s spinach salad or as a side with any meat or fish dish, these potatoes are very decadent and delicious and reminiscent of my days spent on the line at Robuchon. Cooking potatoes in butter and bacon fat gives a melt-in-your-mouth texture that can’t be produced by any other method.


  • 1 pound (455 g) unsalted butter
  • 4 ounces (120 ml) rendered bacon fat
  • 1 head garlic, cut in half
  • 2 tablespoons kosher salt
  • 4 sprigs fresh thyme
  • pounds (680 g) fingerling or very small new potatoes, scrubbed well
  • 2 tablespoons chopped fresh flat-leaf parsley or rosemary sprig, for garnish


In a medium pot, melt the butter and bacon fat. Add the garlic, salt, thyme, and potatoes. The potatoes need to be completely submerged in the fat. If they are not, add enough warm water to just cover. Cook over medium-low heat until the potatoes are just fork-tender, about 20 minutes. Using a slotted spoon, transfer the potatoes to a bowl.

Remove ¼ cup (60 ml) of the fat that the potatoes cooked in, add it to a large sauté pan over medium-high heat, and cook until it just begins to shimmer. Cut the potatoes in half lengthwise and cook, cut-side down, until golden brown, about 5 minutes. Turn the potatoes over and cook for a few minutes longer on the other side.

Serve on a platter, sprinkled with the rosemary or parsley, as a side dish, or use in salads.