Bistro Pommes Frites (Bistro French Fries)
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
Enlarge Image Credit: Landon Nordeman7 cups duck fat
3 cups canola oil
4 large russet potatoes, cut
lengthwise into 1⁄4"-thick batons
Kosher salt, to taste
1. Heat duck fat and oil in a 6-qt. dutch oven over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, add potatoes and cook, turning occasionally and maintaining a temperature of 300° (the temperature will drop when you add the potatoes), until pale and tender, 5–6 minutes. Using a slotted spoon, transfer fries to a wire rack set over a baking sheet. Remove pot from heat and refrigerate fries for
2. Return oil to medium-high heat until a deep-fry thermometer reads 400°. Working in small batches, add chilled fries to oil and cook, turning occasionally and maintaining a temperature of 375°, until golden brown and crisp, 1–2 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet; season with salt. Serve hot.