Duck Fat French Fries (gf) Recipe
Local russets with fresh herbs & garlic aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into evenly sized fries, about 1/4 inch thick. Soak the fries in cold water for at least 30 minutes to remove excess starch.
- 2
Make the Garlic Aioli
In a bowl, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper. Stir until well combined. Set aside.
- 3
Preheat the Duck Fat
In a large pot or deep fryer, heat the duck fat to 350°F (175°C).
- 4
Fry the Potatoes
Drain and pat the fries dry with a towel. Carefully add them to the hot duck fat in batches, frying until golden brown and crispy, about 4-5 minutes per batch.
- 5
Season and Serve
Remove the fries and drain on paper towels. While still hot, sprinkle with fresh rosemary, thyme, salt, and black pepper. Serve hot with the garlic aioli on the side.
