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Ingredients
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Potatoes
Duck Fat
Aioli
Ketchup
Method
Preparing the Potatoes
Cutting the Potatoes
Peel the Russet potatoes and cut them into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch.
Drying the Potatoes
Drain the potatoes and pat them dry with a clean towel.
Frying the Potatoes
Heating the Duck Fat
In a large pot or deep fryer, heat the duck fat to 325°F (160°C).
First Fry
Fry the potatoes in batches for about 5-6 minutes, until they are soft but not browned. Remove them and let them drain on paper towels.
Second Fry
Increase the heat to 375°F (190°C) and fry the potatoes again in batches for an additional 3-4 minutes, until they are crispy and golden brown.
Draining
Remove the fries and drain them on paper towels again. Season with salt to taste.
Making the Aioli
Mixing the Ingredients
In a bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, and salt. Whisk until smooth.
Serving
Plating
Serve the duck fat pommes frites hot with aioli and ketchup on the side for dipping.