Duck Fat Fries
These crisp golden fries get loads of flavor from the duck fat. If you would like to avoid animal fats use 100% canola oil instead. Kennebecs, with their smooth tender golden skin and pure white hard flesh, are the premier French fry potato. It’s an added plus that their shallow eyes make them easy to peel. If you can’t find Kennebec potatoes substitute Russet potatoes. Serves 4
Ingredients
- 4 large Russet or Kennebec potatoes, well-scrubbed
- 2 cups duck fat
- 4 cups canola oil
- Kosher or sea salt
Directions
1. Cut the unpeeled potatoes into ½” x ½” square sticks.
2. Rinse with cold water and then soak for one hour or overnight to remove the starch.
3. Drain well and dry with a large clean dishcloth.
4. Heat the fat/oil in a pot (5-6 quart) large enough so it only comes halfway up the sides. The oil mix will boil when you add the potatoes and you don’t want it to boil over the sides. Cooking the fries is a 2-step process. First they are blanched at a lower heat and then crisped at a higher heat to finish.
5. Heat the oil mix to 325 degrees F and add the fries. Immediately increase the heat under the pan to keep the temperature constant. Fry for 5 minutes or until the fries are lightly golden. Drain on a rack or a thick wad of paper towels arranged over brown shopping bags. Let the fries cool. The fries may be blanched one day in advance and then cooled, wrapped and kept refrigerated overnight.
6. Raise the heat of the oil mix to 375 degrees F. Add the fries to the oil mix and increase the heat to maintain temperature. Fry until golden and puffed about 8 minutes. Drain and sprinkle with sea salt.