Potato Confit


  • 1 pound (500 grams) small red potatoes or fingerlings, peeled
  • 2 teaspoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and freshly ground pepper


Heat oil and butter in a heavy skillet large enough to accommodate potatoes in one layer over medium heat. When sizzling, add potatoes and turn gently until well coated.

Reduce heat to low, cover skillet and cook potatoes gently for 25 to 35 minutes or until golden and cooked through. Shake pan occasionally as they cook to ensure even colouring. Season with salt and pepper to taste. Serves 2.