Rosemary Duck Fat Fries

Author Kita Roberts


  • 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
  • chopped rosemary thyme, sage
  • Jacobsen Rosemary Salt

For the Aioli

  • 1/4 cup Mayo
  • 1 tbsp Dijon Mustard
  • 1 teas Worcestershire Sauce
  • 1/2 Truffle Oil
  • Chopped Rosemary
  • Smoked Salt
  • Coarse Ground Black Pepper


  • 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.
  • Meanwhile, whisk the mayo, mustard and Worcestershire together in a small bowl. Drizzle truffle oil, chopped rosemary salt, and pepper over top. Set aside.
  • 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 aioli.