So I did it.
I went one step further after the resounding success of roasting potatoes in goose fat…a further step into madness.
This time around I made fries (or chips as we call them at home, but I don’t want to confuse anybody). Glorious, crispy fries.
Duck fat is a great fat for these things because of it’s high smoke point. It’s stable at high heats so it won’t break down and become one of those horrible, rancid, disease-causing fats that no-one likes.
(let’s all pause here for a judgemental side-eye at vegetable oil).
It also makes very crispy potatoes, that thankfully don’t taste of duck.
Duck Fat Fries (serves 2-3)
- 1 cup duck fat
- 3 medium yellow potatoes
- 1 tbsp salt
- 1 tbsp white vinegar
- salt & pepper to serve
- Scrub clean the potatoes then slide into thin batons. Transfer to a bowl and fill with water until just covered. Add a tbsp of salt and the white vinegar. Let sit at room temp for at least 30 minutes – this will draw out moisture and make for crispier fries.
- Drain the potatoes and thoroughly dry. The drier they are at this point, the crispier your fries. I swaddled them in kitchen roll to absorb any excess moisture.
- Add the fat to a deep frying pan and melt over a high heat. Once it starts to smoke (carefully!) add the potatoes. Place them in the pan in a single layer (I did mine in two batches) so they are all fairly well submerged in the fat.
- Fry for around 10 minutes or until browned on all sides. Serve.
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