Bistro Pommes Frites (Bistro French Fries)

Bistro Pommes Frites (Bistro French Fries)
Bistro Pommes Frites (Bistro French Fries)Helen Rosner

The secret to these stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.

Bistro Pommes Frites (Bistro French Fries)
The secret to these stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
Yield: serves 4

Ingredients

  • 7 cups duck fat
  • 3 cups canola oil
  • 4 large russet potatoes, cut lengthwise into 1/4"-thick batons
  • Kosher salt, to taste

Instructions

  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 1 hour.
  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.