Name: Confited Potatoes
Yield: Serves 4 to 6
Ingredients: 2 tablespoons chopped fresh flat-leaf parsley or rosemary sprig, for garnish; 4 sprigs fresh thyme; 1½ pounds (680 g) fingerling or very small new potatoes, scrubbed well; 4 ounces (120 ml) rendered bacon fat; 1 pound (455 g) unsalted butter; 2 tablespoons kosher salt; 1 head garlic, cut in half

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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.

Ingredients

1 pound (455 g) unsalted butter
4 ounces (120

Method

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 (