Potato confit in charcoal butter

A very unique method of preparing a potato confit that allows the potato to absorb the flavour of the barbecue. For this recipe, the Dutch potato 'Opperdoezer' is ideal, but if not available use any flavourful, waxy potato.

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Ingredients

1

kg

potatoes (Opperdoezer Ronde or other waxy potato)

500

g

butter, melted

100

g

charcoal oil

1

clove

garlic

4

sprigs

thyme

 

 

salt

Preparation method

  • Heat the butter with the charcoal oil, garlic, thyme, and salt, and allow the flavours to infuse over low heat.
  • Peel the potatoes and, using an apple corer, cut neat cylinders from their centres. Use the cuttings in another dish, such as a mousseline.
  • Add the cored potatoes to the butter and put in a 125°C oven.
  • Allow to confit for approximately one hour, but check regularly.

Serving suggestions

  • As a component in a composition with stewed pork neck, onion, artichoke, or red beet.
  • As a side dish.

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