Confit Potatoes

Confit Potatoes

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011


1 40-count Yukon potato, peeled
2 cups duck fat
Salt and pepper, to taste
Choucroute, as needed (previously made)


Method: Cut potato into four 1 oz. portions. Heat duck fat to just under simmer. Cook potato in duck fat until tender. Remove from fat; fry in 375°F oil until golden brown. Season with salt and pepper.


Side, Sizzle

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals