Duck Fat Fries

I mentioned duck fat fries in my previous posting, so I thought I’d go into a bit more detail.  First off, they’re super 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 like getting 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.

Try not to eat them all too quickly.