|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 5g||18%|
|Total Sugars 3g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Freshly cooked, hot and golden fries are one of the most delicious foods and they're even better made with duck fat. Savory duck fat adds a wonderful delicate flavor to the fries and because it has a high melting point, it's perfect for deep-frying. You can sometimes find duck fat in grocery stores or specialty markets, but there are online options too.
Delicious homemade fries are so easy that you will never buy frozen ones again. Pair with burgers, sandwiches, fried fish, or serve as an appetizer.
2 pounds russet, Idaho, or Maris Piper potatoes
2 cups duck fat
Sea salt, or kosher salt, to taste
Gather the ingredients.
Peel the potatoes. Cut generous 1/2-inch slices, then cut again into fries the same width. Place the cut potatoes into a colander and rinse under cold running water until the water runs clear.
Bring a large pot of water to a boil, add the fries, and cook for 4 minutes. Drain, then spread them onto either a clean kitchen towel or paper. Pat to dry thoroughly and leave to cool completely.
In a large pot, melt the duck fat and heat to 375 F. If you don’t have a thermometer, the fat is hot enough when you drop in one fry and it sizzles and floats to the surface.
While the fat heats up, line a large roasting tin with paper towels and have a slotted spoon on hand.
Put only enough fries into the hot oil to form a single layer. Once they are in, turn the heat up slightly to maintain 375 F as the temperature will drop slightly. Let the fries sizzle and rise back the surface, then cook for 4 to 5 minutes, stirring from time to time, until they are starting to brown. Scoop them up with the slotted spoon and lay onto the paper towels to drain.
Wait for the temperature of the fat to rise again and add another layer and repeat. Continue until you have partially cooked all the fries. At this point, you can keep the fries to finish off when ready to serve by covering with a tea towel and popping the tray into the refrigerator.
Once you are ready to serve, reheat the fat as before and prepare another dish with a kitchen towel. This time, you can add more fries than before, but not so many that the pan is crowded. The fries will crisp up and turn golden within minutes, so keep an eye on them. As soon as they look like they are going from golden to dark, whip them out and drain on paper towels. Keep warm in the oven until you have cooked the rest.
Serve immediately sprinkled with a little salt. Enjoy.
- Once you have made your fries, leave the fat to cool down (but not solidify) then pour through a very fine sieve, or a sieve lined with a fine cotton cloth or a coffee filter to remove any bits of potato.
- Add the cleaned fat back to its container or into a clean, lidded jar. Store in the refrigerator until the next use.