Duckfat Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4–3/8 inch (approx. 6–9 mm) sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch.

Soak

Place the rinsed fries into a large bowl and cover with ice water with 1 tablespoon salt. Soak at least 30 minutes and up to 2 hours to firm the centers and remove more starch. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

In a heavy pot or deep fryer, heat neutral oil to 300°F (150°C). If you don't have a thermometer, heat until a thermometer reads 300°F. Fry potatoes in small batches 3–4 minutes until soft but not colored. Remove with a spider or slotted spoon and drain on a wire rack. Let cool 10 minutes.

Finish fry in duck fat

In a separate skillet or the same fryer, combine the measured duck fat and remaining neutral oil. Heat to 375°F (190°C). Return fries to the hot fat in batches and fry until golden and crisp, about 2–3 minutes. Drain on a wire rack or paper towel-lined tray.

Season and dress

Immediately after frying while fries are hot, transfer to a large bowl. Sprinkle with flaky sea salt, white or black pepper, and toss gently. Drizzle the black truffle oil over the fries (start with 1 tablespoon; add more sparingly if desired). Add the grated Pecorino Romano and toss to combine so the cheese melts slightly on the hot fries. Garnish with chopped parsley if using. Taste and adjust seasoning.

Make base: In a medium bowl, whisk together the egg yolk, Dijon mustard, whole-grain mustard, minced garlic, and lemon juice until smooth and slightly thickened.

Emulsify: Very slowly drizzle in the neutral oil while whisking constantly to form an emulsion. Start drop by drop, then increase to a thin steady stream once the sauce begins to thicken. When about half the oil is incorporated, whisk in the 1 tablespoon melted/cooled duck fat to add richness and flavor. Continue adding the remaining oil until fully incorporated and the aioli is thick and glossy.

Season: Stir in salt and black pepper. Taste and adjust acidity with a few more drops of lemon juice if needed. If the aioli is too thick, whisk in up to 1 teaspoon of warm water to reach desired consistency. Refrigerate until ready to serve; bring to near room temperature before plating for best flavor.