Love potato bake? Who doesn’t. This confit (pronounced con-fee) is simply a glamourised potato bake using oil rather than cream. In France, that oil is duck fat. In Italy, it’s olive oil. You can do this with either, but each will impart their own subtle flavour on the spuds.
I used duck fat because it has been available in my local supermarket since the Masterchef finals when I had never seen it there before. At $5 for a 350g tub, it’s not cheap, but you can use the fat over and over again. Simply strain through a clean chux cloth while it is still warm and liquid back into a clean container, seal and refrigerate. It will last that way for up to a year. Just think of all those wonderful roasted potatoes you can enjoy.
3 large (about 900g) waxy potatoes, peeled; 1 cup duck fat OR 3/4 cup olive oil; salt and pepper to taste
Heat oven to 200C. Grease a square high sided baking tin or casserole dish with duck fat or brush with oil.
Thinly slice potatoes, about 5mm in thickness. Layer the potatoes closely together in the tin. Try to fill in as many gaps as you can and keep it as evenly layered as possible. Sprinkle salt and pepper over the potatoes as you go. If you want to you can include finely chopped garlic as well, although this will flavour the oil quite a bit.
Melt the fat and pour all around the potatoes, or pour the olive oil over the top. Bake in 200C oven for 50 minutes. The potatoes will simmer, submerged under a layer of oil. From time to time, press down firmly on the top of the potatoes to squash them closer together.
Remove from oven and allow to cool slightly. Carefully pour off oil or fat – you can keep the duck fat for another time. Drain on some kitchen towel if you really want to eliminate the grease. Allow to cool five minutes before slicing into squares.
$3.00 for four people