If you love french fries as much as I do, stop what you’re doing immediately and try these duck fat fries. They come together fast but taste like they’re from a restaurant!
I mentioned duck fat fries in my previous post, so I thought I’d go into a bit more detail. For starters, they’re addictive, flavorful and very easy to make. They’re a killer side to a meat dish. And I like to think the version I’ve created at home is just about as good as any I’ve had in a restaurant.
You can technically use any kind of potato but if you’re cutting your own, make sure they’re sized consistently so that they cook evenly. Potato wedges are an easy way to accomplish this. Personally, I take a major shortcut here. I buy pre-cut, frozen shoestring fries (make sure to get them plain, without added spice). You can follow the instructions on the bag for cooking them in the oven, with a few special fatty touches.
Duck fat is pretty cheap to order online. I found a 7 oz container at D’Artagnan but a quick Google search will provide all kinds of results. Before sticking your fries in the oven, give them a healthy covering of fat and then spread them out in a single layer.
In restaurants I’ve often seen duck fat fries topped with rosemary. I don’t mind the rosemary, but my favorite way to finish off these babies is with truffle salt. I absolutely adore truffle salt and use it all the time; it’s amazing with eggs or steak. So when those fries are nice and golden, take them out of the oven, pat them dry with some paper towels, and then give them a healthy shake of truffle salt and pepper. You can also make truffle aioli following my basic aioli recipe and adding white truffle oil.
Try not to eat them all too quickly.
Duck Fat Fries
- 1 (28 ounce) bag Frozen shoestring french fries
- 1/4 cup duck fat, or as needed
- Optional: truffle salt for serving
- Optional: truffle aioli for serving
- Preheat the oven to 450 degrees F. Line a baking sheet with foil.
- Place frozen fries in a large bowl and add the duck fat, using your hands to coat evenly. You don’t want a super thick coating, just a light glaze. Any excess with drip off, though, so don’t worry too much about overdoing it.
- Arrange french fries in a single layer on the baking sheet. Bake according to package instructions, typically 10-15 minutes, gently flipping the fries once to ensure even cooking.
- Remove from oven and allow to cool briefly. If necessary, carefully use a dishtowel to pat away excess duck fat. If using, sprinkle truffle salt on top or serve with truffle aioli.
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