Duck Fat Fries

Duck Fat Fries

Last weekend, I hosted my First Annual FryFest. All foods served were…fried! Since I love fries cooked in duck fat, I decided to make those one of the various sides I served.

This is a classic double-fry process where the potatoes are first blanched in oil at a lower temperature to soften them then fried to a golden color and crisp exterior in hotter oil.

Fries Soaking

I made enough fries for an army at my party, but I scaled down the quantities to serve four people. Do yourself a favor and use Russet potatoes and don’t fool around with others that won’t give you the right taste and crispness. They’re easy to find and inexpensive.

Ingredients:

• 4 large Russet potatoes, unpeeled but scrubbed
• One 11.28-ounce container of duck fat (I used Rougie)
• 5 cups peanut or canola oil
• Sea salt
• Freshly-grated Parmesan cheese (optional)

Directions:

1. Cut the potatoes into 1/2” sticks.
2. Rinse the potato sticks with cold water, add them to a large bowl filled with cold water and soak them for a few hours or overnight in the refrigerator. This will help rid the spuds of some of their starch and create ultra-crispy fries.
3. Drain the potatoes very well and try to dry as much of the moisture as possible using a kitchen towel.
4. Add the duck fat and the oil to a heavy pot (5-6 quarts). The fat/oil should only come up a third to a half of the way up the sides of the pot. If the oil goes higher than that, you risk the hot fat overflowing when you put the potatoes in so get another bigger pot.
5. Heat the fat/oil to 325 degrees on a candy/deep fry thermometer. Add the potatoes and increase the heat to allow the fat/oil to stay at the 325 degree temperature. Fry for 5 minutes – fries should remain nearly white. Drain on several layers of paper towels and allow to cool.
6. Bring the fat/oil to 375 degrees. Add the blanched fries and increase the heat to allow the fat/oil to stay at the 375 degree temperature. Fry for 7-8 minutes, until golden brown. Drain on several layers of paper towels, sprinkle with sea salt and Parmesan (if using) and serve at once.

Blanched Fries

Serves 4.

Notes: You can get through step 5 then wrap the blanched fries in aluminum foil and refrigerate until the next day. Once the fries are fully cooked, if you’re working in batches, you can keep them hot in a 200 degree oven for a few minutes – don’t leave them in for more than 15 minutes or the fries will get soggy.