Fried Herbed Duck Fat Frites
These bold matchstick fries are perfect for entertaining - an elegant spin on everyone’s favorite snackable side dish. Thinly pan baked, with a crisp duck fat crunch and an aromatic blend of roasted garlic and herbs has everyone rushing to nibble.
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- 4 large russet Idaho® potatoes, scrubbed and sliced into ¼˝ strips
- ½ cup duck fat, room temperature
- Salt and pepper
- 1 tablespoon truffle oil
- 2 cloves chopped roasted garlic
- Rosemary, thyme and sage, chopped
- Jacobsen rosemary salt
For the Aioli
- ¼ cup mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon truffle oil
- Rosemary, chopped
- Smoked salt
- Coarse ground black pepper
- Preheat the oven to 450°F.
- Toss the sliced potatoes in a dish with the duck fat, reserving 2 tablespoons. Season liberally with salt.
- Rub 2 baking sheets with a thin layer of the reserved duck fat.
- Arrange the potatoes onto the baking sheets in a single layer.
- Bake for 25-30 minutes, flipping fries and rotating pans halfway through cook time, until golden and crunchy.
- Meanwhile make the aioli. Whisk the mayo, mustard and Worcestershire together in a small bowl. Drizzle truffle oil, chopped rosemary salt, and pepper over top. Set aside.
- When the fries are removed from the oven, toss with truffle oil and season with the chopped roasted garlic, herbs and rosemary salt.
- Allow fries to cool for a few minutes before serving with aioli.