I’ve discovered that freshly cooked, hot, and golden fries are incredibly delicious, especially when made with duck fat.
The savory duck fat imparts a delicate flavor that really enhances the fries, and its high melting point makes it perfect for deep-frying.
You can sometimes find duck fat at grocery stores or specialty markets, or even online.
Making delicious and crispy homemade fries is so simple that I’ve stopped buying frozen ones altogether.
They pair wonderfully with burgers, sandwiches, fried fish, or even as a standalone appetizer.
- Prep:15 mins
- Cook:20 mins
- Total:35 mins
- Servings:4 servings
Ingredients
- 2 pounds of russet, Idaho, or Maris Piper potatoes
- 2 cups duck fat
- Sea salt or kosher salt, as needed
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 360 |
| Fat | 17g |
| Carbohydrates | 48g |
| Protein | 6g |
Steps to Make It
First, I gather all the ingredients.
I peel the potatoes and cut them into generous 1/2-inch slices, then into fries of the same width. I place the cut potatoes in a colander and rinse them under cold running water until the water runs clear.
I bring a large pot of water to a boil, add the fries, and let them cook for 4 minutes. After draining them, I spread them onto a clean kitchen towel or paper towel, pat them dry thoroughly, and let them cool completely.
In a large pot, I melt the duck fat and heat it to 375 F. If I don’t have a thermometer, I know it’s hot enough when a fry sizzles and floats to the surface upon dropping it in.
As the fat heats, I line a large roasting tin with paper towels and keep a slotted spoon handy.
I add just enough fries to the hot oil to form a single layer. Once they’re in, I turn up the heat slightly to maintain 375 F since the temperature will drop a bit. I let the fries sizzle and come back to the surface, then cook them for about 4 to 5 minutes, stirring occasionally, until they start to brown. I scoop them out with the slotted spoon and lay them on the paper towels to drain.
I wait for the temperature of the fat to rise again before adding another batch and repeating the process. I continue this until all the fries are partially cooked. At this point, I can cover them with a tea towel and pop the tray into the refrigerator to finish off later when I’m ready to serve.
When it’s time to serve, I reheat the fat as before and prepare another dish with a kitchen towel. This time, I can add more fries than before, but I make sure not to overcrowd the pan.
The fries crisp up and turn golden within minutes, so I keep a close eye on them. As soon as they start turning from golden to dark, I quickly take them out and drain them on paper towels. I keep them warm in the oven until all the fries are cooked.c
I serve them immediately, sprinkled with a little salt. They’re always a hit! I often pair these fries with a succulent prime rib roast, seasoned perfectly and slow-cooked to tender perfection. The combination never fails to impress at gatherings.
PRO TIP: After making your fries, let the fat cool down (but make sure it doesn’t solidify). Then, pour it through a very fine sieve, or a sieve lined with a fine cotton cloth or a coffee filter to filter out any potato bits.
Transfer the cleaned fat back into its original container or into a clean, lidded jar. Store it in the refrigerator until you need it again.
Hi, I’m George Stewart. I’m 47 years old and a father of two who loves BBQ and French cuisine. On this blog, I share my cooking experiences and favorite recipes. Whether you’re into grilling or gourmet dining, I hope you find something here that inspires your next meal. Welcome and enjoy!
