Duck Fat Fries Recipe

Wash and cut

Wash the russet potatoes well (peel if you prefer; leaving the skins gives more texture). Cut each potato into 1/2-inch to 3/4-inch thick sticks: first slice into 1/2-inch slabs lengthwise, then stack and cut into sticks for even size.

Rinse and soak

Place the cut fries into a large bowl and cover with the cold water and ice. Rinse by swishing for 1 minute, drain, then refill with fresh cold water. Soak for 30 minutes to 2 hours to remove excess starch (longer yields crisper fries).

Dry thoroughly

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry — moisture on the surface will cause splattering and reduce crispness. Let air-dry 10–15 minutes more if needed.

Heat fat

Put the duck fat and vegetable oil (if using) in a heavy-bottomed pot or Dutch oven. Warm over medium heat until the fat is melted and reaches 300°F (150°C) for the first blanching fry. If you don’t have a thermometer, heat until fat is shimmering but not smoking.

First fry (blanch)

Working in batches to avoid crowding (about 1/3–1/2 of the fries per batch), add the fries carefully to the 300°F fat. Fry for 4–6 minutes until the potatoes are softened and pale (no significant browning). Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining batches.

Raise temperature

Increase the heat and bring the duck fat to 375–380°F (190–193°C) for the final crisp fry. Preheat 3–5 minutes and monitor with a thermometer; if using a gas range, reduce slightly to maintain steady temperature.

Second fry (crisp)

Return the blanched fries to the hot fat in batches. Fry each batch 2–4 minutes, turning as needed, until golden brown and crisp. Remove and drain on a wire rack or paper towels to remove excess fat. Repeat with remaining fries.

Season while hot

Immediately after draining each batch, sprinkle with kosher salt and freshly ground black pepper to taste so the seasoning adheres. If using flaky finishing salt and herbs, toss just before serving.

Let the fries rest 1–2 minutes to cool slightly, then transfer to a serving platter. Taste and adjust seasoning; add a light sprinkle of flaky sea salt and the chopped fresh herbs if desired. Serve hot.