Heirloom potato confit. Brine potatoes in salt and sugar. Render pork fat to make fresh lard. Render bacon fat. Heat olive oil, butter, bacon fat, and lard in heavy bottomed Dutch oven until melted. Add thyme, garlic cloves, salt, pepper, and bay leaves. Infuse for 7 minutes. Cook at 250F for 3 hours. Let come to room temperature then store in tightly covered container. After done oohing and ahhing over it (and taking pictures), make sure you shake container or gently press potatoes down so that they are covered in the fat. :) Will keep up to one month in fridge. Better if left to sit in the fridge for a few days before eating. Recipe courtesy of Sean Brock's cookbook, "Heritage."