Tuscan Fries Recipe
Idaho potatoes cooked in duck fat, finished with parmigiano, garlic, herbs & black truffle sea salt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Cooking Fat
Seasoning
Method
Preparation
- 1
Prepare the Potatoes
Wash and peel the Idaho potatoes. Cut them into fries, approximately 1/4 inch thick.
- 2
Mince the Garlic and Herbs
Finely mince the garlic cloves and chop the fresh herbs (rosemary and thyme).
Cooking
- 3
Heat the Duck Fat
In a large pot or deep fryer, heat the duck fat over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Potatoes
Carefully add the cut fries to the hot duck fat in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy.
- 5
Drain the Fries
Remove the fries from the duck fat using a slotted spoon and drain them on paper towels to remove excess fat.
Finishing Touches
- 6
Season the Fries
While the fries are still hot, sprinkle them with the grated Parmigiano-Reggiano cheese, minced garlic, chopped herbs, and black truffle sea salt to taste. Toss gently to combine.
