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Ingredients
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Potatoes
Duck Fat
Aioli
Ketchup
Method
Preparing the Potatoes
- 1
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.
- 2
Drying the Potatoes
Drain the potatoes and pat them dry with a clean towel.
Frying the Potatoes
- 3
Heating the Duck Fat
In a large pot or deep fryer, heat the duck fat to 325°F (160°C).
- 4
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.
- 5
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.
- 6
Draining
Remove the fries and drain them on paper towels again. Season with salt to taste.
Making the Aioli
- 7
Mixing the Ingredients
In a bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, and salt. Whisk until smooth.
Serving
- 8
Plating
Serve the duck fat pommes frites hot with aioli and ketchup on the side for dipping.
