Confit Garlic Potato

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Someone pour me in butter and let me live out my days as a confit garlic potato… Very simple. Very tasty. Verrrrry garlicky and buttery. If this isn’t heaven, I don’t even wanna go.

I’m back in my gorgeous gorgeous garlic era and I’m more or less working out every possible way to combine garlic and potatoes and this is up there with the best of them. You just need to look at the bubbling and glistening pan to know this is a truly spectacular spud dish and should be included in your next meal, the one after that and every single one after that.

I’ll warn you, you will need a bit of patience with this one as although it’s super tempting to whack the heat up and get it done quicker, but you’ll miss out on the butter gently browning each spud to golden perfection. So give this dish the time it deserves.

The confit element helps elevate all those garlic flavours, allowing a mellow and sweet flavour to seep into the rounds of potato. You won’t be tasting any burnt garlic here! If you want to bottle up that confit garlic and use it on absolutely everything well you’re in luck, because I just so happen to have a confit butter garlic recipe with your name on it. Ideal used in sauces, dressings, marinades or simply spread on a thick slab of toast.

Please tell me what other garlic-y spud-y concoctions you would like to see next or check out my 15 hour confit potato to take your garlic/spud love to the next level.

Don’t forget to tag me in any photos of your Poppy Cooks creations or DM me if you have any questions about my recipes.


metric imperial
  • 2-3 russet or yukon gold potatoes
  • 2-3 maris piper potatoes
  • 1 bulb of garlic, peeled and cloves sliced
  • 1 bulb of garlic, peeled and cloves sliced
  • 2oz - 3 1/2oz salted butter
  • 50-100g salted butter
  • Splash of oil
  • Splash of oil
  • Salt and pepper to season
  • Salt and pepper to season


  1. Start with a pan of cold salted water, add the spuds whole and bring them to the boil. Cook until tender but not falling apart. They should fall off the end of a knife.
  2. Drain them and then slice the potatoes into 1cm thick rounds.
  3. Next, In a large frying pan slowly melt the butter.
  4. Add the garlic to the frying pan and cook for 3-5 minutes until it smells delicious! Then you'll want to remove the garlic cloves, but keep aside for later.
  5. In a single layer add the potatoes to your frying pan. You want them flat in the pan to allow them to get nice and golden!
  6. Turn the heat up slightly and colour on both sides. This takes a while as you want it on a low-medium heat so the butter browns them. The waiting is worth it.
  7. When you are almost done, add the garlic back into the pan and sprinkle with flakey salt and pepper. Enjoy!