Crispy Duck Fat French Fries

Name: Crispy Duck Fat French Fries
Ingredients: potato; water; baking soda; salt; potato starch; oil; duck fat; sea salt

#french fries#crispy#potatoes#duck fat#snack

These French fries are perfectly crispy thanks to a two-step cooking process that includes boiling with baking soda and a final fry in duck fat for extra flavor. Coated in potato starch, they develop a delightful crunch while remaining tender inside.

Ingredients extracted via AI

potatowaterbaking sodasaltpotato starchoilduck fatsea salt

Procedure generated via AI

Peel the potatoes, trim the ends and sides, then cut them lengthwise into uniform fries about 1 cm thick.
Soak the fries in cold water to remove excess starch, rinsing several times until the water runs clear.
Bring a pot of water to a boil, then add the baking soda and salt.
Cook the fries in the boiling salted water with baking soda until just tender— they should bend without breaking.
Gently dry the fries and toss them lightly in potato starch to create a crispy coating.
Chill the fries thoroughly in the refrigerator or freezer.
Heat oil in a pot, add the duck fat for flavor, and warm it to about 140°C (285°F).
Fry the fries in the hot oil, stirring constantly to encourage wavy edges to form.
Remove the fries, spread them on a tray, and chill them again in the freezer or fridge.
Heat oil to 190°C (375°F) for the final fry.