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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.

Makes 1kg.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

100
g
sunflower oil
500
g
butter
1
clove
garlic
4
sprigs
thyme
1
kg
potatoes
as needed
salt

Scale recipe

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