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Place the potatoes on a single layer in a baking dish. Add garlic and thyme springs, and season with sea salt and pepper. Pour in enough olive oil to completely cover the potatoes.
Preheat your oven to 110°C/220 °F. Transfer the potatoes to the oven and cook for 90-120 minutes, or until they’re fork-tender. Avoid letting the oil bubble.
Once ready, remove the potatoes from the oven and cool at room temperature.
For crispy confit potatoes, transfer them to a baking sheet and broil for 2–3 minutes, or sauté them in a hot pan.
Serve the confit potatoes immediately as a side dish or let them cool in the oil for a later use.