This is a recipe for big, fat wedges of potato cooked in duck fat. Unlike potatoes Sarladaises, these potatoes are soft, not crisp, but they’re equally satisfyingly given that they’re imbued with the flavor of the duck fat. I love that the source of this recipe is Michel Guerard, the author of Cuisine Minceur (Diet Food). It’s reassuring to know that the chef who gave us French lean cuisine also appreciates the power of duck fat. This is a good dish to make when you want to use up the fat from making confit. Serve these potatoes with confit or grilled meats.–Jennifer McLagan
LC The Proper Potato Note
Author Jennifer McLagan notes that while Yukon gold potatoes are a good all-purpose potato, these fries are also quite lovely when made with a standard, run-of-the-mill, inexpensive baking potato such as a russet. She also notes that, natch, long, oval potatoes make the best-shaped fries. There you have it.
Duck Fat Cooked Fries Recipe
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 4
- 4 (about 1 3/4 pounds) Yukon gold potatoes (or substitute russets)
- 1/4 cup (1 3/4 ounces) duck fat
- 1 garlic clove, unpeeled
- 2 tablespoons chopped fresh flat-leaf parsley
- Fleur de sel
- 1. Peel the potatoes and cut lengthwise into quarters. Rinse them under cold water and place in a bowl. Cover with cold water and soak for 30 minutes.
- 2. Drain the potatoes and dry them well. In a heavy flameproof casserole or heavy-bottomed pot large enough to hold the potatoes in a single layer, heat the duck fat over medium-high heat. When it begins to smoke, add the potatoes and the garlic clove. Reduce the heat to medium and cook the potatoes, turning so they color evenly, until golden on all sides, 15 to 20 minutes.
- 3. Remove the garlic and discard. Transfer the potatoes to a large plate and pour off all but 1 tablespoon of the fat. Return the potatoes to the pan, cover, and cook over low heat until they’re cooked through and soft in the center, about 15 minutes. Check the potatoes regularly, turning if necessary. If you hear the fat spitting, lift the lid and wipe off the excess moisture on the inside of it.
- 4. Transfer the fries to a warmed dish and sprinkle with the chopped parsley and fleur de sel, turning so they’re well coated. Serve immediately.
Hungry for more? Chow down on these:
Duck Fat Cooked Fries Recipe © 2008 Jennifer McLagan. Photo © 2008 Leigh Beisch. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!