What's the difference between confit and fondant potato? So they both seem to always require relatively long cooking in some kind of liquid containing fat. The only difference I seem to be able to find is the shaping of the potato and colouring of it by frying of the fondant potato.

Is this correct? Is this the only difference?

I'd also like it if someone can provide a generic definition of both!
Yeah, the main difference is that fondant has a different shape and the crisp top and bottom verses the evenly cooked and consistant texture to confit. Also typically confit is slightly more seasoned.