Duck Fat & Rosemary Frites Recipe

Time1h

Serves4

Parmesan, Sea Salt

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Ingredients

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1
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips, approximately 1/4 inch thick. Place the cut potatoes in a bowl of cold water to soak for at least 30 minutes. This helps remove excess starch and results in crispier frites.
2
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry thoroughly with a clean towel. Excess moisture will prevent them from getting crispy.
4
Coat the Potatoes
In a large bowl, combine the dried potato strips with duck fat and chopped fresh rosemary. Toss well to ensure all the potatoes are evenly coated.
5
Bake the Frites
Spread the coated potatoes in a single layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, turning occasionally, until they are golden brown and crispy.
6
Add Parmesan and Salt
Once the frites are done baking, remove them from the oven and immediately sprinkle with grated Parmesan cheese and sea salt to taste. Toss gently to combine.
7
Serve
Serve the Duck Fat & Rosemary Frites hot, garnished with additional fresh rosemary if desired.