I understand that confit is cooking slowly in fat. I have never used this technique but have a recipe that wants me to confit my potatoes. It sounds delicious. My concern is that this will wind up with a lot of fat being absorbed into the potatoes. Causing them to be very unhealthy.
I am wondering if they do absorb a lot, or if they don't because it is like a bath. How would it compare to roasting tossed in olive oil where almost all of the oil ends up being eaten?