Confit Potato Cake


Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

This is an everyday sort of dish, for an easy-going lunch to be eaten with a garlicky green salad, or as something to set off a roast chicken or grilled sausage. It can be made savoury with fried onions, or aromatic with a persillade of chopped garlic and parsley, while in the Aveyron, in northern Languedoc, the potatoes may be mixed with grated cheese – Laguiole or Cantal.

The potato cake, cooked from raw, particularly with duck fat or lard, becomes succulent, fondant and al