Confit Potatoes with Brine Crumble and Brown Butter Emulsion - photo 1
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Confit Potatoes with Brine Crumble and Brown Butter Emulsion

Pikantne Vegetarian Dishes Additions Dishes for Special Occasions 120 min Medium 18 wyświetleń ~15.71 PLN - (0)
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Description

This dish is a tribute to the potato, elevating it to culinary heights. Instead of traditional boiling or baking, we use the French technique 'confit', which involves slow cooking at low temperatures, completely submerged in fat. This makes the potatoes incredibly creamy and buttery on the inside, literally melting in your mouth. The contrast to this delicacy is the outer layer – after cooking, the potatoes are gently smashed, brushed with a concentrated brine, and baked at high temperatures, creating a crispy, salty crust. The whole dish is topped with a velvety emulsion based on 'beurre noisette', or browned butter, which gives the dish a deep, nutty aroma. The dish is visually and flavorfully stunning, perfect as a standalone, exquisite vegetarian appetizer or as a luxurious side to roasted meats or fish.

Ingredients (11)

Servings:
4
  • Small potatoes 8 szt.
  • Rapeseed oil 500 g
  • Garlic 24 ząbki
  • Butter 100 g
  • Egg yolk 1.1 szt.
  • Lemon juice 15 ml
  • Water 100 ml
  • 🌿 Przyprawy
  • Coarse sea salt 4 łyżki
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh thyme 15 g
  • Fresh chives 0.5 pęczek
💰 Szacowany koszt dania: ~15.71 PLN (3.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Confit Potatoes

1

Thoroughly wash the potatoes under running water, scrubbing the skin with a brush to remove any dirt. Do not peel them – the skin will add flavor and texture. After washing, dry them very carefully with a paper towel. This is crucial to avoid splattering hot oil.

Ingredients: Small potatoes
It's best to use small, relatively uniform potatoes so they cook at the same time. A dry surface on the potatoes is important for safety.
2

Choose a pot with a thick bottom that is wide enough for the potatoes to fit in a single layer. Arrange the potatoes at the bottom. Cut off the top (about 1/4 of the height) of the garlic heads to expose the cloves, and place them among the potatoes. If you are using thyme, add whole sprigs now.

Ingredients: Small potatoes, Garlic, Fresh thyme
The pot should be sized according to the amount of potatoes. A pot that is too large will require a significantly greater amount of oil. You do not need to peel the garlic.
3

Pour the potatoes and garlic with rapeseed oil. There should be enough oil for all the ingredients to be completely submerged. They should be able to 'float' freely in the fat. Place the pot on the stove on the smallest burner and set it to the lowest possible heat.

Ingredients: Rapeseed oil
Make sure the oil covers the potatoes by at least 1-2 cm. This will prevent them from burning and ensure even cooking.
4

Cook the potatoes over low heat for about 60-90 minutes. The oil should not boil or bubble vigorously, but should only gently 'flicker' from time to time. After about 60 minutes, check the softness by piercing the largest potato with a thin skewer or the tip of a knife. It should go in without any resistance. If you feel resistance, continue cooking, checking every 10 minutes.

This is the most important step. The key is low temperature (about 80-90°C) and patience. Too high a temperature will fry the potatoes instead of cooking them. If the oil starts to bubble too much, remove the pot from the heat for a minute to cool it down.

Preparation of brine crumble

5

While the potatoes are cooking, prepare the brine. In a small bowl, place coarse salt. Pour hot water over it and stir with a teaspoon for about a minute. The salt will not completely dissolve - that’s the point. A cloudy, very salty suspension with salt crystals will form.

Ingredients: Coarse sea salt, Water
Use hot, but not boiling water. The goal is not to completely dissolve the salt, but to create a paste that will stick to the potatoes.

Emulsion of browned butter

6

In a small saucepan with a light bottom, place the butter. Heat over medium power. The butter will first melt, then start to foam. When the foam subsides, you will see the milk solids begin to sink to the bottom and brown. Swirl the saucepan to ensure they brown evenly. Cook until the butter turns amber and starts to smell intensely of nuts (about 3-5 minutes). Immediately remove from heat and pour into a bowl to stop the cooking process.

Ingredients: Butter
A light-colored saucepan is key to controlling the color of the butter. Be careful, the process from brown to burnt butter takes seconds! Pour the finished butter along with the brown bits - they provide the most flavor.
7

In a separate, clean bowl, place the egg yolk and freshly squeezed lemon juice. Using a whisk, vigorously beat for about 30 seconds until the ingredients are combined and slightly aerated.

Ingredients: Egg yolk, Lemon juice
Make sure there are no bits of egg white in the yolk. This will ensure a smooth consistency of the emulsion. The bowl must be stable; you can place it on a damp cloth to prevent it from sliding while whisking.
8

While continuing to whisk the yolk mixture vigorously, start to very slowly, literally drop by drop, pour in the warm (but not hot) browned butter. When the emulsion begins to thicken, you can increase the flow of butter to a very thin stream. Whisk until you have added all the butter and achieved a smooth, creamy emulsion with the consistency of thin mayonnaise. Season with a pinch of pepper.

Ingredients: Pieprz czarny świeżo mielony
This is a critical moment. Adding the butter too quickly will cause the sauce to curdle. If the sauce curdles, try to save it: in a clean bowl, whisk a teaspoon of hot water and slowly, drop by drop, add the curdled sauce while continuously whisking.

Final preparation and serving

9

Preheat the oven to 220°C (fan). Carefully remove the cooked potatoes from the oil using a slotted spoon and transfer them to a baking sheet lined with parchment paper. Set aside for 2-3 minutes to cool slightly.

Ingredients: Small potatoes
The oil after cooking is very aromatic. You can let it cool, strain it through a sieve, and use it for frying or as a base for dressings. Roasted garlic is delicious - you can squeeze it out of the skins and spread it on toast.
10

Using the bottom of a glass or a small plate, gently press down on each potato until it slightly cracks and flattens. Do not mash it into a pulp; the goal is just to increase the surface area. Then, using a kitchen brush, coat the top of each potato with the brine you prepared earlier, trying to apply some undissolved salt crystals as well.

Ingredients: Coarse sea salt, Water
Mashing the potatoes while they are still warm is easier. A silicone brush works best here. Don't pour all the brine at once; brush each potato individually.
11

Place the tray with potatoes in the preheated oven. Bake for 10-15 minutes, until the skin becomes golden brown, crispy, and the salt crystals are visible on the surface.

Watch the potatoes towards the end of baking, as high temperatures can quickly burn them. Every oven is different, so the time may vary slightly.
12

Remove the potatoes from the oven. Carefully transfer them to a plate or serving dish. Generously drizzle with the prepared browned butter emulsion. If using, sprinkle with finely chopped chives and freshly ground black pepper. Serve immediately while they are hot and crispy.

Ingredients: Pieprz czarny świeżo mielony, Fresh chives
The dish tastes best hot, when the contrast between the creamy interior and the crispy crust is greatest. The emulsion should be at room temperature.

Fun Fact

💡

The technique 'confit' comes from medieval France and was originally a method of preserving meat (e.g. duck legs). Cooking in fat at low temperatures cut off the access to oxygen, which significantly extended the shelf life of food in the times before the invention of refrigerators.

Best for

Elegancka kolacja Spotkanie z przyjaciółmi Danie wegetariańskie na specjalną okazję Dodatek do dania głównego

Tips

🍽️ Serving

Serve as a standalone appetizer or as an elegant side dish to steak, baked fish (e.g., cod or salmon), or roasted chicken. They pair wonderfully with a simple arugula salad with vinaigrette that will balance the richness of the flavor.

🥡 Storage

Potatoes are best eaten immediately. If there are leftovers, store them in the fridge for up to 2 days. To reheat, place them in an oven preheated to 200°C for 5-7 minutes to regain their crispiness. Store the emulsion in a closed container in the fridge for up to 3 days. Before serving, take it out in advance to reach room temperature.

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