Duck Fat Fries!

January 14th, 2011 § 0 comments

Serves 4


4 russet potatoes, peeled and sliced into ¼ inch thick rounds
1-2 cups duck fat


Rinse the potato slices in cold water to remove the surface starch. Drain well and pat dry with cotton kitchen towels.

Heat ½ inch of duck fat in a wide sauté pan over medium heat until very hot but not smoking. Fry the potato slices in a single layer, in batches, until golden brown and crisp on each side. Transfer to a serving dish and sprinkle with salt.

© Recipe Property of Peter Berley

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