Pairs well with Duck Fat Fries
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Duck Fat Fries
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Crispy and creamy fries made by par boiling potatoes and double frying them in duck fat.
00:30:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- potatoes - watch the video to see (peeled and cut into uniform fries)
- water - enough to cover potatoes (for par boiling with salt and vinegar)
- salt - watch the video to see (added to par boiling water)
- vinegar - watch the video to see (added to par boiling water to help keep shape)
- duck fat - enough for deep frying (a large amount) (for deep frying)
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into uniform fries.
- Par Boil Potatoes: Par boil the cut potatoes in salted and vinegar-spiked water for 15 to 20 minutes or until they are very nearly falling apart.
- Cool Potatoes: Drain and allow the potatoes to cool completely on a wire rack set in a rimmed baking sheet.
- First Fry: Heat duck fat to 275°F (135°C). Fry the potatoes slowly at this temperature until they turn just golden blonde without any browning.
- Second Fry: Increase the duck fat temperature to about 360°F (182°C), just below its smoke point. Fry the potatoes again until golden brown, about 5 minutes.
- Drain and Serve: Drain the fries on paper towels. Repeat the process with all potato varieties to compare results.
