Frites Recipe

Prepare potatoes

Peel the russet potatoes and cut into 1/3"–1/2" thick batons (classic frites shape). Rinse cut potatoes thoroughly in cold water until the runoff is clear to remove surface starch.

Soak

Place rinsed fries in a bowl of cold water and soak at least 30 minutes (or up to 2 hours refrigerated). This firms the potato and removes more starch for crisper fries.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spit and prevents crisping.

Blanch (first fry)

Heat the neutral frying oil in a heavy pot or deep-fryer to 300°F (150°C). Working in batches, fry the dried potatoes 3–4 minutes until softened and pale (no browning). Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool 10 minutes.

Finish in duck fat (second fry)

Heat the neutral oil with the duck fat added (or heat duck fat alone if you prefer) to 375°F (190°C). Fry the blanched frites in batches until golden brown and crisp, about 2–3 minutes. Drain on a wire rack or paper towels.

Season

Immediately toss the hot fries with fine sea salt (for finishing) and the measured kosher salt and freshly ground black pepper if a more pronounced seasoning is desired. Serve hot.

Combine mayonnaise, prepared horseradish, lemon juice, Dijon mustard, minced garlic, apple cider vinegar, and sugar in a small bowl.

Whisk until smooth. Taste and adjust seasoning with salt and freshly ground black pepper. If the aioli is too thick, whisk in up to 1 teaspoon water to reach desired dipping consistency.

Chill the aioli at least 15 minutes before serving to let flavors meld. Stir again before serving.

Pile the frites in a shallow bowl or cone-lined cup. Spoon or serve a small ramekin of horseradish aioli alongside. Sprinkle optional chopped fresh parsley over the fries and serve with an extra lemon wedge for those who want a bright squeeze.