Local russets with fresh herbs & garlic aioli

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.

Prepare the Potatoes

In a bowl, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper. Stir until well combined. Set aside.

Make the Garlic Aioli

In a large pot or deep fryer, heat the duck fat to 350°F (175°C).

Preheat the Duck Fat

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.

Fry the Potatoes

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.

duck fat french fries (gf)

Recipe information

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