Duck Fat Fries
STEPS:
1. Chop and cut two russet potatoes into the size french fries you desire. I cut the ends and sides off to make more symmetrical sized fries.
2. Then I soak them in ice water for 30 minutes to remove excess starch to enhance the crisp on the fry.
3. Remove fries from water and pat them fry. Then boil the fries for 3-4 minutes.
4. Remove and pat dry once again and dust with corn starch. Then fries cool for 5 minutes.
5. Get a small tub of duck fat and raise temperature of oil to 350 and fry the potatoes (aka French fries) for 6-7 minutes. Remove them and salt them right away. If you don’t have access to that much duck fat fry your potatoes in regular oil and drizzle duck fat on top of the fries after salting them.
Topping:
Scallions, Parmesan Cheese, and Truffle Butter. (Mix 1 Tbsp butter with 3/4 Tsp Truffle oil and microwave)
Dipping Sauce:
1/3 Cup Kewpie Mayo, 1 1/2 Tsp Lemon Juice, Zest of 1 Lemon, and 1 Tsp Garlic
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