Freedom Fries
Reclaiming French fries in the name of America once and for all. Vive la russet-stànce!
Serves 2
Prep Time 10 Minutes
Cook Time 30 Minutes
Ingredients
- 2 large russet potatoes scrubbed
- 3 cups peanut oil
- 3 cups duck fat
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh sage
- 2 tablespoons freshly grated parmesan cheese optional
- Kosher salt to taste
Directions
Prepare the Potatoes:
- Cut the potatoes into ¼ inch to ½ inch thick strips.
- Transfer the potatoes to a pot and cover with water.
Boil:
- Bring the water to a boil.
- As soon as the water starts boiling, cook the potatoes for 5 minutes.
- Immediately remove, drain, and thoroughly dry the potatoes.
Fry:
- Heat the peanut oil to 325°F and transfer the potatoes to the pan.
- Fry the potatoes for 5 minutes or until they are tender, then transfer them to paper towels to drain excess fat.
- Heat the duck fat to 350°F, put the potatoes in the duck fat, and fry the potatoes until they are crispy and golden brown.
Serve:
- Transfer them to paper towels to drain excess fat, top with salt, rosemary, sage, and parmesan while they are still hot.
