I just made a batch of banana ketchup yesterday and I was trying to think what else I could pair it with. And then it dawned on me. French Fries, but not just any fries … oh no, these will be fried in duck fat.
If you haven’t been introduced to Duck Fat Fries, let me be the first. Don’t worry if you didn’t know about them … I didn’t either until a recent try to visit my friend in San Francisco a few months ago.
After you try these, you just might not ever go back to regular french fries fried in olive oil.
Normally, I double fry my french fries, but I had two baked potatoes left over from the other night so I decided to try using those. The baking basically substitutes for the 1st frying.
I also decided to make them as steak fries. My husband prefers the larger cut.
Duck Fat Steak Fries
Yields: 2-3 servings
2 baked potatoes
Cut baked potatoes into 1/2″ slices. I left the skin on, but you could remove it if you desire. If your potatoes are just out of the oven, them them cool slightly before cutting. If they are just out of the refrigerator, let them come to room temperature.
Melt duck fat in a heavy-bottomed pot with high sides. Heat the fat to about Heat oven to 350ºF, using a candy thermometer.
Cook the potato sticks in small batches to avoid dramatically dropping the temperature of the hot fat. Watch for them to turn a golden color, about 3-4 minutes. Remove them from the pot with a slotted spoon, spider skimmer, or tongs and let drain on a sheet tray covered in paper towels.
Sprinkle them right away with your choice of sea salt.
Serve with banana ketchup.