If you’re craving a dish that feels both indulgent and simple, the Confit Potatoes with Thyme Oil Recipe is an absolute must-try. These potatoes are slow-cooked in olive oil until tender and silky, allowing their natural flavors to shine through while infusing them with aromatic notes of fresh thyme and rosemary. The technique elevates humble Pee Wee Dutch Yellow Idaho potatoes into a luscious, melt-in-your-mouth experience, perfectly accented by the earthy, herby thyme oil. This recipe is ideal for impressing guests or simply enjoying a cozy, flavorful side that pairs beautifully with so many meals.
Ingredients You’ll Need
Getting started on this Confit Potatoes with Thyme Oil Recipe is easier than you might think because it relies on just a handful of simple but essential ingredients. Each one plays a key role in enriching the flavors and contributing to the final silky texture and aromatic appeal of the potatoes.
- Pee Wee Dutch Yellow Idaho Potatoes: These small, waxy potatoes hold their shape and offer a naturally buttery flavor perfect for confiting.
- Fresh Rosemary Sprigs: Use these for a fresh, piney aroma that complements the thyme oil beautifully.
- Extra Virgin Olive Oil: This high-quality oil is the cooking medium that gently softens the potatoes and absorbs all the herbaceous flavors.
- Coarse Sea Salt: Adds necessary depth and enhances all the earthy, nutty notes of the potatoes and herbs.
How to Make Confit Potatoes with Thyme Oil Recipe
Step 1: Prep the Potatoes
Start by thoroughly washing and drying your Pee Wee Dutch Yellow Idaho potatoes. Leaving the skins on keeps them intact during the slow cooking process and adds a rustic texture. Drying them well ensures the olive oil will infuse evenly without extra moisture diluting the flavor.
Step 2: Infuse the Olive Oil
Pour the extra virgin olive oil into a heavy-bottomed pan, add the fresh rosemary sprigs, and gently warm the oil over low heat. This slow heating draws out the woody notes of the rosemary without burning the oil, creating a fragrant base for your confit.
Step 3: Cook the Potatoes
Add the potatoes to the warm rosemary-infused olive oil, ensuring they are fully submerged. Maintain a gentle simmer — the key to true confit is low and slow. Cook the potatoes for about 45 minutes to 1 hour, or until they are tender to the touch and easily pierced with a fork.
Step 4: Drain and Season
Carefully remove the potatoes from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle generously with coarse sea salt for that perfect balance of flavor. Meanwhile, reserve the rosemary-infused oil for making your thyme oil.
Step 5: Make the Thyme Oil
Take a handful of fresh thyme leaves and gently bruise them to release their essence. Heat a small amount of the reserved rosemary oil, then remove from heat and stir in the thyme leaves. Let the flavors meld for a few minutes before straining the oil. This thyme oil is the magical finishing touch that gives the dish its signature flavor.
Step 6: Drizzle and Serve
Drizzle the fragrant thyme oil over the confit potatoes just before serving. The warm, herbaceous notes will lightly coat each potato, enhancing every bite with a delightful aroma and subtle complexity.
How to Serve Confit Potatoes with Thyme Oil Recipe
Garnishes
To elevate your presentation and flavor, scatter a few fresh thyme sprigs or finely chopped chives over the potatoes. A light dusting of flaky sea salt adds an irresistible crunch and sparkle. For a pop of color, consider adding a few roasted garlic cloves or even a sprinkle of toasted pine nuts.
Side Dishes
Confit Potatoes with Thyme Oil Recipe pairs brilliantly with roasted or grilled meats such as lamb, chicken, or beef. They also make a wonderful companion to flaky fish or a hearty vegetable ragout. For a vegetarian option, serve alongside sautéed greens and a creamy mushroom sauce for a comforting feast.
Creative Ways to Present
Impress guests by serving these tender potatoes in small cast-iron skillets straight from the oven or on wooden boards with fresh herb sprigs for a rustic touch. You can also gently mash a few with a fork after cooking and toss them with thyme oil for a delightful, textured side dish that breaks from tradition but keeps all the flavor.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the confit potatoes to cool completely before storing them in an airtight container. They will keep well in the refrigerator for up to 3 days, making them a convenient yet delicious option for quick meals later in the week.
Freezing
Freezing confit potatoes is possible but not ideal, as the texture may become a bit softer upon thawing. If you choose to freeze, place them on a baking sheet to freeze individually before transferring them to a freezer-safe bag to prevent clumping. Use within one month for best quality.
Reheating
To reheat, gently warm the potatoes in a skillet over low heat with a splash of the reserved thyme oil to bring back moisture and flavor. Avoid microwaving to maintain their delicate texture and to prevent drying out.
FAQs
Can I use other types of potatoes for the Confit Potatoes with Thyme Oil Recipe?
Absolutely! While Pee Wee Dutch Yellow Idaho potatoes are ideal due to their waxy texture, small fingerlings or Yukon Golds can also work well. Just be mindful that starchy potatoes like Russets might fall apart during cooking.
Is it necessary to use fresh herbs?
Fresh herbs are highly recommended for their vibrant flavors and aromatic oils that infuse the olive oil. Dried herbs lack this intensity and can make the oil bitter when heated for long periods.
Can I reuse the infused olive oil?
Yes, the rosemary and thyme infused olive oil can be reused for cooking or salad dressings for a few days. Just store it in a sealed container in the refrigerator and use it within a week for the best flavor and food safety.
What temperature should the oil be for confiting?
The oil should be kept at a gentle simmer, around 200°F (93°C), so the potatoes cook slowly without browning. Using a thermometer helps maintain the correct temperature during the process.
How does confit differ from roasting or frying potatoes?
Confit involves cooking potatoes slowly in oil at low temperatures, resulting in a tender, silky texture and rich flavor, unlike roasting which uses dry, high heat to create a crispy exterior or frying which cooks potatoes quickly in hot oil for crunch.
Final Thoughts
There’s something truly special about the Confit Potatoes with Thyme Oil Recipe that turns everyday potatoes into a celebration of flavor and texture. Whether you’re cooking for a special occasion or simply want to treat yourself to a side dish with serious wow factor, this recipe delivers. Give it a try, and you might just find your new favorite way to enjoy potatoes, perfectly infused with the warmth and herbaceous charm of thyme oil.
PrintConfit Potatoes with Thyme Oil Recipe
This recipe for Confit Potatoes with Thyme Oil features tender Pee Wee Dutch Yellow Idaho potatoes slowly cooked in extra virgin olive oil infused with fresh rosemary, resulting in rich, flavorful potatoes finished with a sprinkle of coarse sea salt. The confit method ensures a soft texture and a fragrant herbal aroma, making it an elegant yet simple side dish suitable for any special occasion or a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 2-3
- Category: Side Dish
- Method: Frying
- Cuisine: French
Ingredients
Potatoes
- ¾ pound Pee Wee Dutch Yellow Idaho potatoes, washed and dried
Herbs and Oil
- About 4 sprigs fresh rosemary, washed and dried
- About 2 cups extra virgin olive oil
Seasoning
- Coarse sea salt, to taste
Instructions
- Prepare Potatoes: Begin by washing and thoroughly drying the Pee Wee Dutch Yellow potatoes to remove any dirt or debris. Keeping the potatoes whole helps retain their shape during the confit process.
- Infuse Oil with Rosemary: In a deep, heavy-bottomed pan or skillet, place the fresh rosemary sprigs and pour in about 2 cups of extra virgin olive oil. Warm the oil gently over low heat to allow the rosemary to release its flavors without reaching a high temperature.
- Cook Potatoes Slowly: Carefully add the dried potatoes to the warm rosemary oil, ensuring they are fully submerged. Maintain a low heat setting to allow the potatoes to cook slowly and evenly. This gentle cooking method softens the potatoes while infusing them with the herbal aroma. The confit process typically takes about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and Season: Once tender, use a slotted spoon to remove the potatoes from the oil and place them on a paper towel-lined plate to drain any excess oil. Sprinkle generously with coarse sea salt to enhance their flavor.
- Serve: Serve the confit potatoes warm as a luxurious side dish. The remaining rosemary-infused oil can be strained and saved for another use, such as drizzling over vegetables or bread.
Notes
- Use a thermometer to keep the oil temperature between 180°F and 200°F for perfect confit results without frying.
- Choose potatoes of similar size for even cooking.
- The leftover rosemary olive oil can be stored in a sealed container in the refrigerator for up to one week.
- This dish pairs beautifully with roasted meats and fresh green salads.
- Do not overcrowd the pan; potatoes should be in a single layer to cook evenly.
