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Confit Potatoes?

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  • JimLinebarger
    replied
    Try cooking like carnitas, low and slow until almost done then crank it up (most like easier on the stove) to crisp the skin.
    I want to try the sous vide method from Sous Vide Everything guy on Youtube, Guga Foods.
    Last edited by JimLinebarger; June 1, 2021, 12:38 AM.

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  • das85
    replied
    Tried this today with slightly larger potatoes cut in half/quarters.. Probably should have either cut them smaller or left 'em in for longer, they were still a little firm after 2 hrs @ 225.. Added some pre-chopped garlic from a jar.

    Made a hybrid with Henrik 's version by sauteing them in duck fat after they came out of the oil, crisped up the cut sides.. (I didn't have enough duck fat to fully submerge.)

    Pretty awesome. Sorry I didn't get photos but imagine a gorgeous crisp cut side..

    ​​​​​​​Thanks ecowper for this inspiration!

    Leave a comment:


  • Mr. Bones
    replied
    Hmmmm...I bow to yer Culinary Expertise, Brother Mine, but close examination ain't showin me no forky holes, in them taters, to allow absorption of brine...

    I always give em some perforations, but there's definite more that one way to skin a cat, an I'll readily acquiesce that many most likely are, in both principal, an fact, better than th ways I know.

    Jus know what I likeys...

    Meanwhile, Lovin It!!! Will definitely be tuned in to 'Th Ernest Channel', see what happens next!!!

    Leave a comment:


  • Ernest
    replied
    This is just ridiculous!!!!!!

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  • Ernest
    replied
    Click image for larger version

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  • ecowper
    commented on 's reply
    I’ve never dry brined potatoes. I’m not sure it would do anything beyond the skin, though.

  • Ernest
    replied
    Has anyone tried dry brining potatoes?
    I must make these. Oh look at the calendar, 3 day weekend.

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  • JeffJ
    commented on 's reply
    Trying it right now. Will post my thoughts.

  • ecowper
    commented on 's reply
    Bones, I’m drooling and gonna have to cook this again soon

  • ecowper
    commented on 's reply
    Give it a shot, want to know what you think for sure.

  • ecowper
    commented on 's reply
    Hank, this was amazing. Really. Eye opening for me. Let me know what you think

  • Henrik
    replied
    Now THAT’s a winner! Dayumn! Gonna do this fer sure 👊👊👊

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  • JeffJ
    replied
    That sounds fantastic. We will definitely be giving that a try.

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  • ecowper
    commented on 's reply
    when it dawned on me that you could confit potatoes I had the same reaction.

  • ecowper
    commented on 's reply
    give it a whirl ..... I am definitely going to step this up to duck fat. But with EVOO, I thought it was amazing. My wife is not a big potato fan (except hashbrowns) and she loved it.

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