Olive Oil and Garlic Confit Red Potatoes


U.S. Metric Ingredients
8 fl oz 240 mL Olive oil
4 4 Garlic cloves, crushed
3–4 sprigs 3–4 sprigs Fresh thyme
1 sprig 1 sprig Fresh rosemary
2 lb 960 g Red potatoes, small, sliced ¼ in. (6 mm) thick (see note)
to taste to taste Salt
to taste to taste Pepper



  1. Combine olive oil, garlic, and herbs in a small saucepan. Heat gently over low heat for 15 minutes to infuse the garlic and herb flavors into the oil.
  2. Put the potatoes in a small baking pan or sauté pan. Pour the oil over the potatoes. The oil should come about halfway up the potatoes.
  3. Cover the pan and bake in an oven at 275°F (135°C) until the potatoes are tender. Turn the potatoes frequently as they bake. Total baking time is about 30–40 minutes.
  4. Drain the oil from the potatoes and reserve for another use (such as browning or reheating potatoes for service).
  5. Season the potatoes to taste with salt and pepper.

Per 1 ounce (28.35 g): Calories, 35; Protein, <1 g; Fat, 1.5 g (39% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, <1 g; Sodium, 5 mg.