Monday, November 9, 2009

Potatoes Confit

Here's a dirty little secret for the best, crispy potatoes. A chef friend of mine let me in on the world of "confit". The definition is actually duck or meat cooked in it's own fat. However, the technique of cooking anything, starting in cold oil and slowly bringing it up to frying heat, is considered confit.

For these potatoes, slice them pretty thin and cover in vegetable oil. Turn the heat up pretty high, throw in a sprig of rosemary and let it go until they are brown & crispy. Drain on a paper towel and toss with salt & chopped rosemary as soon as they come out of the oil. You can even throw in some whole cloves of garlic and they come out creamy and soft like roasted garlic.

I know this sounds very unhealthy, yeah yeah... Just drink some carrot juice with your potatoes and everything will be just fine! Just try it and don't worry about the bad-for-you-factor.

1 comment:

  1. Great tip! Thankyou! Sometimes food just has to be wicked,
    Your sincerely,
    Carrot juice drinker