Crispy Confit Potato Cakes
Crispy Confit Potato Cakes combine a restaurant confit technique—slowly cooking shredded potatoes in oil—with freezing and deep-frying to achieve an exceptionally crispy exterior and tender interior.
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Crispy Confit Potato Cakes combine a restaurant confit technique—slowly cooking shredded potatoes in oil—with freezing and deep-frying to achieve an exceptionally crispy exterior and tender interior.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Peel the Yukon Gold potatoes.
Using a mandoline or box grater, finely shred the potatoes.
Place the shredded potatoes in a bowl of cold water and rinse three times to remove excess starch.
Strain the potatoes, then use a kitchen towel to squeeze out as much excess moisture as possible.
Place the dried potatoes in a pan and cover them completely with neutral frying oil.
Season generously with salt and freshly ground black pepper.
Cook on low heat for 15-20 minutes, until the potatoes are cooked through but still hold their shape.
Strain the potatoes from the oil, reserving the oil for later.
In a bowl, mix the cooked potatoes with the cornstarch until well combined.
Press the potato mixture firmly into small, round molds to form patties.
Freeze the potato cakes until they are solid.
Heat the reserved oil in a pan until hot.
Carefully fry the frozen potato cakes for about 5 minutes, until deep golden brown and crispy on both sides.
Remove from the oil, drain, and serve immediately.
Store cooked potato cakes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness.
deep frying thermometer · slotted spoon
Freezing the formed patties keeps them intact during deep-frying and helps create a crispier exterior by ensuring the oil doesn't penetrate the center before the outside browns.
Yukon Golds are preferred for their waxy texture and buttery flavor, but russets can work; they'll be slightly more starchy and less creamy inside.
Fry until golden brown on all sides, approximately 3-4 minutes total, ensuring the interior is heated through and the exterior is crispy.
Maintain oil temperature between 325–350°F (163–176°C) for even cooking without burning the outside before the inside cooks through.
Yes; form and freeze the patties in advance, then deep-fry directly from frozen when ready to serve.
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