Duck Fat Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut into 1/3- to 1/2-inch thick matchstick fries. Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak

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

Dry and season

Drain the potatoes and lay them out on clean kitchen towels or paper towels. Thoroughly pat dry. In a large bowl, toss the dried fries with 1 tsp kosher salt and 1/2 tsp black pepper.

Par-cook (oven method)

Preheat oven to 425°F (220°C). In a large roasting pan or rimmed baking sheet, melt 6 tbs duck fat with 2 tbs neutral oil in the oven for 3–4 minutes until hot but not smoking. Carefully remove pan, add the fries in a single even layer (use two pans if needed). Roast 18–22 minutes, turning once halfway, until edges begin to brown and fries are tender-crisp.

Finish crisping (optional broil)

For extra crispness, broil on high 1–2 minutes watching closely so they don't burn. Remove from oven and transfer to a warm plate or serving dish.

Caramelize onions

While fries are roasting, thinly slice the yellow onion. Heat 1 tbs unsalted butter in a medium skillet over medium-low heat. Add sliced onion, 1/4 tsp salt and 1/2 tsp sugar. Cook gently, stirring occasionally, for about 12–18 minutes until soft and golden-brown but not burnt. If onions begin to stick, add 1–2 tsp water to deglaze pan.

Prepare pickles

Thinly slice the dill pickles into rounds if not already done. Toss the pickle slices with 1 tsp pickle juice to brighten flavor and set aside.

When fries are hot and crisp, spread them on the serving platter or keep in the hot pan. Evenly sprinkle the coarsely grated 1 cup gruyère over the fries so it begins to melt from the residual heat. If you want fully melted cheese, return the platter briefly to the oven (2–3 minutes at 400°F) or under the broiler 30–60 seconds, watching carefully.

Scatter the warm caramelized onions over the cheesy fries, distributing evenly.

Top with the tossed dill pickle slices so each portion gets some bright acidic contrast.

Finish by dusting the entire dish with 1 tbs salty sow special (or your chosen finishing seasoning) and sprinkle chopped fresh parsley if using. Taste and adjust with a small pinch of kosher salt or more seasoning as needed.

Serve immediately so fries retain their crispness. Provide additional salty sow special at the table for guests to add more to taste.