Ingredients:

  • 4 large Russet potatoes (about 2 lbs / 900 g)
  • 4 cups duck fat (about 1 liter)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh thyme, rosemary, or garlic (optional seasoning)

Instructions:

  1. Wash and peel the Russet potatoes. Cut into thick fries (about 1/4 inch / 0.6 cm).
  2. Place cut fries in cold water for at least 30 minutes. Drain and dry thoroughly with paper towels.
  3. In a large pot, heat duck fat over medium-high until it reaches 325°F (160°C).
  4. Carefully add a handful of fries to the hot fat. Fry in batches for 4-5 minutes until lightly cooked but not browned. Remove and drain on paper towels.
  5. Allow fries to cool completely for 30 minutes in the fridge.
  6. Increase the oil temperature to 375°F (190°C). Fry the cooled fries in batches until golden brown and crispy (about 3-5 minutes). Drain on paper towels again.
  7. Sprinkle immediately with sea salt and black pepper, along with any optional seasonings, and serve hot.