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!
4large russet potatoesscrubbed and sliced into 1/4" strips
1/2cupDuck Fatroom temperature
salt and pepper
1tbspTruffle Oil
2cloveschopped roasted garlic
chopped rosemarythyme, sage
Jacobsen Rosemary Salt
For the Aioli
1/4cupMayo
1tbspDijon Mustard
1teas Worcestershire Sauce
1/2Truffle Oil
Chopped Rosemary
Smoked Salt
Coarse Ground Black Pepper
Instructions
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.
Notes
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!