Bistro Pommes Frites (Bistro French Fries)

Name: Bistro Pommes Frites (Bistro French Fries)
Total time: PT0D0H0M
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

Serves
serves 4

HELEN ROSNER

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

Ingredients

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

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Instructions

Step 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.

Step 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.