Say hello to your new favourite potato recipe: garlic confit crispy roasted potatoes. They are golden, crispy, doused in garlic confit olive oil and finished off with cheese, rosemary and salt. This is truly potato heaven!
Garlic Confit Crispy Roasted Potatoes
A new potato has entered the chat and boy, oh boy is this a good one! She’s crispy, golden, doused in garlic confit olive oil (aka liquid gold) and finished off with a healthy sprinkling of cheese, rosemary and flakey sea salt. Garlic, potatoes and cheese – how can you go wrong with this recipe?
How to get the crispiest roasted potatoes
I have learnt a thing or two when it comes to roasting potatoes and here all my hot tips:
Salt – be very generous with your salt! You want to add enough salt to the point where you are questioning the amount of salt added. Salting the water when parboiling the potatoes not only flavours them but increases the temperature of the water. This will help make the middle of the potato creamy and the outside golden and crispy.
Rough them up – do not be gentle with your potatoes! You want to rough them up to create more surface area as this will help get them even crispier! When they are drying in the colander, grab a spoon and push them around.
Steam dry – moisture is not our friend when it comes to roasting potatoes! The less moisture, the more crispy your potatoes will be. Place a towel over the colander and allow them to steam dry. You can also pop them in the fridge as this will further reduce the amount of moisture in them.
Turn them over – give them a little toss while the roast to ensure all sides are getting that lovely golden colour and crispy surface.
Hot oil – very carefully toss your potatoes in hot oil before roasting them. This again, will help get them crispy as it will slightly fry them before they roast. This is a great tip I learnt from Poppy Cooks.
I find garlic confit to be one of the most beautiful things you can cook. Confit is a French cooking technique where something is cooked in lots of fat at a low heat and for a very long time. For most part, the fat is usually an animals fat such as duck or butter however, when making garlic confit a high quality extra virgin olive oil. The olive oil is infused with a mild garlic flavour that can be used in any recipe that requires oil!
Read more about my garlic confit here.
Frequently Asked Questions
What size baking dish do you use?
The baking tin I use is 34cm x 23cm x 5cm.
What potatoes do you use?
I live in Australia and use King Edward potatoes. They are a starchy potatoes which is great for roasting. If you are based in America, I recommend using Yukon Gold.
How do you store garlic confit?
I store garlic confit in a sterilised air tight jar in the fridge for 3 – 4 weeks. Make sure you don’t discard any of the oil as it can also be repurposed and used for cooking.
How long can you store garlic confit?
Confit is traditionally a preserving method and can allow the garlic to keep for several months. However, to be on the safe side I recommend to keep it for 2 – 3 weeks when stored correctly. Be careful to never let it sit at room temperature and to always store in the fridge.
What can I use the garlic confit for?
There are so many things that garlic confit can be used for! You can spread it on toast and top it with slices of avocado, it can be used in salad dressing, pasta sauces and for pizza toppings. The oil can also be repurposed and used in any recipe that requires olive oil.
Check out my other potato recipes:
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Garlic Confit Crispy Roasted Potatoes
- 6 heads garlic
- 3 cups olive oil extra virgin
- 3 sprigs rosemary
- 5 large King Edward or Yukon Gold potatoes diced into large chunnks
- 1/2 cup cooking salt
- 1/2 cup garlic confit olive oil
- flakey sea salt
- 12 - 20 garlic confit cloves
- 1 tbsp rosemary leaves
- 50 g pecorino romano grated
- Preheat the oven to 120 degrees Celsius.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store the remaining garlic confit in an airtight container or jar for up to several weeks in the fridge.
- Preheat the oven to 220 degrees celsius.
- Place the diced potatoes and cooking salt into a large pot and fully submerge with cold water. Bring to the boil. Once the water is boiling, set the timer for 15 minutes or until you can easily poke a skewer or knife through the potatoes.
- Drain the potatoes into a colander. Using a spoon, rough them up to create more surface area. Place a towel over the colander and leave to steam dry for 10 - 20 minutes.
- In a deep roasting pan, add the garlic confit olive oil. Place into the oven for 5 minutes or until the oil is hot. Carefully throw the potatoes into the hot oil, sprinkle with flakey sea salt and place back into the oven for 25 - 35 minutes or until golden and crispy. Toss or turn the potatoes over several times while they are cooking.
- Allow the potatoes to slightly cool and smear garlic confit cloves onto the top of the cooked potato. You can do this with as many or as little as the potatoes as you like. Sprinkle with rosemary, flakey sea salt and pecorino romano and toss around in the pan until the seasoning and garlic confit has been well combined. Serve immediately.