Caet House-cut Fries Recipe

Prep potatoes

Peel the russet potatoes if desired (skin-on is fine). Cut each potato into house-cut fries roughly 1/2-inch thick and about 3 inches long. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Soak

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

Par-cook (blanch) in oil

Drain and pat the fries very dry with kitchen towels. In a heavy pot or deep fryer, heat the vegetable oil (or neutral oil) to 325°F (160°C). If using a thermometer is not available, heat until a small piece of bread sizzles gently. Working in small batches, fry the potatoes for 4–5 minutes until softened with no color (they should be tender but pale). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes. Optionally, refrigerate for 30 minutes to help with final crisping.

Finish in duck fat

In a clean pot or deep fryer, combine the duck fat and enough oil to reach the frying depth (you can add the 2 cups vegetable oil if needed) and heat to 375°F (190°C). Again, working in small batches, fry the par-cooked fries for 2–3 minutes until golden brown and crispy. Remove and drain on a wire rack. Immediately season with kosher salt and freshly ground black pepper. Toss gently to coat.

Transfer the fries to a serving platter and sprinkle with flaky finishing sea salt and chopped parsley if using.

Emulsify aioli

In a medium bowl, whisk together the egg yolks, Dijon mustard, minced garlic, and lemon juice until smooth. Very slowly drizzle in the warm melted duck fat in a thin stream while whisking constantly to form an emulsion. Alternate with the neutral oil if needed to reach desired richness and volume. Continue whisking until thick and glossy. Season with kosher salt and freshly ground black pepper to taste. If the aioli becomes too thick, whisk in a few drops of warm water or lemon juice to loosen.

Taste and adjust seasoning. Refrigerate until ready to serve. Note: For food safety, use pasteurized egg yolks or store-bought mayonnaise if you prefer to avoid raw yolks. To make a quicker version, fold 3 Tbsp melted duck fat into 1/2 cup high-quality mayonnaise and stir in the garlic and lemon.

Whisk together the whole grain mustard, Dijon mustard, honey, apple cider vinegar, and salt in a small bowl until smooth. Taste and adjust sweetness or acidity. Refrigerate until serving.

In a small bowl, combine the ketchup, finely chopped chipotle in adobo, adobo sauce, smoked paprika, honey, and lime juice. Stir until smooth and taste for heat and sweetness; add more chipotle or honey as desired. Chill until ready to serve.

Arrange the hot, crispy house-cut fries in a basket or shallow bowl. Serve with small ramekins of duck fat aioli, honey mustard, and chipotle ketchup on the side for dipping. Encourage guests to season additional flaky salt to taste.