The perfect side dish can elevate any main course. Take these Duck Fat Fries, for instance. This delectable side dish consists of golden brown russet potato fries tossed in luxurious rendered duck fat, resulting in an addictive combination of crispy edges and an irresistible umami flavor. What’s not to love?

Overhead shot of a pile of crispy fries.

If you’re looking to take your fries to the next level, duck fat fries are the way to go. These fries are cooked in luxurious duck fat, resulting in an unmatched depth of flavor and an irresistible crispy texture. Whether paired with a juicy smoked prime rib or grilled chicken leg quarters, these super-rich Duck Fat Fries will leave you craving more.

What Are Duck Fat Fries?

Forget about boring old vegetable oil, canola oil, or generic fats—these fries are cooked in luxurious duck fat, truffle oil, garlic, and herbs, taking these fries to a whole new level of indulgence and adding a rich, savory taste. The crispy exterior shatters with each bite, revealing a fluffy and creamy interior that will make you go weak in the knees. After taking one bite of Duck Fat French Fries, you’ll never settle for fries cooked in anything else.

Baking sheet loaded with golden brown crispy fries.

Duck Fat Fries Ingredients

  • Russet Potatoes 
  • Duck Fat
  • Sea Salt and Pepper
  • Truffle Oil
  • Garlic
  • Rosemary, Thyme, Sage
  • Rosemary Truffle aioli for dipping the fries if you’re feeling fancy

How to Make Duck Fat Fries

Preheat the oven

Preheat your oven to a toasty 450 degrees F. We need that higher temperature to achieve the perfect crispiness.

Prep the potatoes

Wash, peel, and slice the potato into 1/4″ fries. This makes them nice and crispy. 

Grab a dish and toss your sliced potatoes in a generous amount of duck fat. Keep 2 tablespoons of the fat aside for later. Don’t forget to liberally season the potatoes with salt.

Take those reserved 2 tablespoons of duck fat and rub a thin layer onto two baking sheets. This will prevent our fries from sticking and add extra flavor.

Now, evenly spread your potatoes onto each prepared sheet tray, making sure they’re in a single layer. We want each fry to have enough room to get that coveted crunch.

Bake to Golden Perfection

Pop the baking sheets into the preheated oven and let the magic happen. Bake for about 25-30 minutes, flipping the fries and rotating the pans halfway through. We want them to turn a beautiful golden color and become irresistibly crunchy.

make the Truffle Aioli

While the fries are baking, let’s whip up a mouthwatering truffle aioli. In a small bowl, whisk together mayonnaise, mustard, and Worcestershire sauce. Then, drizzle in some truffle oil and sprinkle in chopped rosemary, salt, and pepper. Set this deliciousness aside for later.

Season and Toss the Fries

Once your fries are out of the oven, it’s time to give them even more flavor. Toss them with a touch of truffle oil and season them with chopped roasted garlic, herbs, and rosemary salt. This step will take your fries to a whole new level of deliciousness.

Resist the temptation to dive in immediately. Give the fries a few minutes to cool down and settle into their glory. This will ensure you don’t burn your taste buds and allow the flavors to fully develop.

Serve with Truffle Aioli

Finally, it’s time to dig in! Serve your crispy duck fat fries alongside that irresistible truffle aioli you prepared earlier. Dip, savor, and enjoy the ultimate indulgence in every bite.

Bakng sheet with fries prepped for cooking.

Girl Carnivore Expert Recipe Tips

  • Line each baking sheet with parchment paper or aluminum foil to prevent the fries from sticking.
  • Substitute sea salt for truffle salt for a more distinct flavor.
  • Sprinkle some parmesan cheese and green onions on top once your fries are completely cooked and ready to serve!

What to Serve With Duck Fat Fries

If you haven’t already devoured all your fries, serve them up with some delicious main courses like pan-seared ranch steak or smoked chicken drumsticks. Or serve them up with some appetizers for a dinner party, like these air fryer garlic parmesan wings or flank steak pinwheels.

Dark and moody shot of steak frites with a pile of fries on the side.

Leftovers & Reheating

  • Store any leftover fries in an airtight container in the refrigerator for 3-5 days.
  • To reheat, fire up the oven to 425 degrees F and cook for about 8-10 minutes or until heated through and crispy. If you’re using the air fryer, preheat to 360 degrees F and cook for 2-3 minutes until crispy.
Duck fat fries with homemade aioli for dipping close up.

Recipe FAQs


We get it; firing up the oven can be a hassle, especially if you need it to cook other things. So, you can use your trusty air fryer instead! Just make sure to reduce the cooking time since the air fryer cooks much faster than a traditional oven. And you may also need to shake the fries halfway through cooking to ensure even crispness all around. No one wants half a crispy fry and half a soggy uncooked potato.


Yes! While we always recommend using fresh garlic for the most amazing flavor, we totally understand if you don’t have any on hand and want to use garlic powder instead. Just sprinkle generously onto your potatoes before cooking for a similar flavor profile.


Yes! We recommend sticking with other dense, dry potato types like Idaho Russet potatoes or Yukon gold, as these produce crispy fries, unlike red or fingerling potatoes which can be more waxy.


Made with simple ingredients like russet potatoes, duck fat, and truffle oil, these Duck Fat Fries are bursting with rich, umami flavor that will leave you speechless. Whether you want to surprise your guests with a fancy side dish or jazz up your basic weeknight dinners, these Duck Fat Fries are here to save the day. It only takes one bite, and you’ll be a duck fat fiend forever. If you’ve tried this recipe, please rate the recipe card and leave a comment below to help out the next reader!

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Duck Fat Fries

5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 10
A bowl of french fries served with a scoop of dipping sauce, inspired by Steak Frites.
Treat yourself to a plate of irresistible duck fat fries. With their golden-brown hue, addictive crunch, and indulgent flavor, these fries are sure to become your new favorite. We'll teach you the art of slicing, frying, and seasoning to achieve that perfect balance of crispy and fluffy. It's time to elevate your fry game!


  • 4 large russet potatoes scrubbed and sliced into 1/4″ strips
  • 1/2 cup Duck Fat room temperature
  • salt and pepper
  • 1 tbsp Truffle Oil
  • 2 cloves chopped roasted garlic
  • Fresh herbs rosemaray, thyme, sage chopped
  • Jacobsen Rosemary Salt
  • Rosemary truffle aioli for serving


  • Preheat the oven to 450 degrees.
  • Toss the sliced potatoes in a dish with the duck fat, reserving 2 tbsp. Season liberally with salt.
  • Rub 2 baking sheets with a thin layer of the reserved duck fat.
  • Arrange the potatoes onto the baking sheets in a single layer.
  • Bake for 25-30 minutes, flipping fries and rotating pans halfway through cook time, until golden and crunchy.
  • When the fries are removed from the oven, toss with truffle oil and season with the chopped roasted garlic, herbs and Rosemary Salt.
  • Allow fries to cool for a few minutes before serving with truffle aioli.


  • Line each baking sheet with parchment paper or aluminum foil to prevent the fries from sticking.
  • Substitute sea salt for truffle salt for a more distinct flavor.
  • Sprinkle some parmesan cheese and green onions on top once your fries are completely cooked and ready to serve!


Serving: 1g | Calories: 210kcal | Carbohydrates: 16g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
Course: Side Dish
Cuisine: French
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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