Ingredients
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4–5 large potatoes (500–600g), peeled and cut into 2.5cm (1-inch) cubes
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225g (8oz) duck fat or 225mL (7.6 fl oz) olive oil
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4–5 garlic cloves, crushed
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2–3 thyme sprigs, leaves picked
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115g (4oz) full-fat cream cheese
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1 tablespoon (15mL) lemon juice
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4 tablespoons (60g) caviar or fish roe (if wealthy)
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A few chives, chopped (optional, for garnish)
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Confit Potatoes
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Preheat oven to 140°C (120°C fan)/275°F.
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Combine the potato cubes, duck fat or olive oil, crushed garlic, and thyme leaves in an ovenproof dish.
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Season with salt and pepper, cover with foil or a lid, and bake for 2–3 hours until tender.
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Make topping
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In a small bowl, mix the cream cheese and lemon juice
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Assemble
Once the potatoes are cooked, drain any excess fat or oil and cool slightly. Add a small spoonful of cream cheese topping to each potato cube, followed by a dollop of caviar or fish roe. (if using)
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Serve
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Sprinkle with chopped chives (if using) and serve immediately.
