Yup. You heard that right. Duck fat.
We make these about every other week, to go with Aaron’s amazing fish fry. Where do you get duck fat? Well, *I* get it where I get everything. Duck fat.
I do mix it up with half lard because that 50/50 mix has been the best I’ve found. The duck fat gives the fries great flavor and the lard gives great crisp, and is really nice at preventing oxidation (which causes fat to have a rancid flavor and aroma).
When I purchased my Breville sous chef, I didn’t realize that the function I would be using the most was the fry cutter. But I am loving this thing. We make fries probably every other week and this thing is perfect. Within minutes I can make an entire batch of fries (I timed it, 2 minutes, 7 potatoes cut into fries)
The fry cutting wheel
After the fries are cut
After cutting the fries, I will wash them with cold water several times to get the small bits off potato off. While it’s not necessary to do this, it does keep the fryer oil much cleaner. I then soak the potatoes in cold water for about 30 minutes. This helps to pull the starches off of the potatoes.
After soaking for 30 minutes, I will strain and allow to dry from 45 minutes to an hour. This helps to prevent splattering when adding the fries to the fryer, and helps the outside be crispy.
Prepare the deep fryer. I use a Delonghi Roto Deep Fryer, this is my second one and I’ve had really good results with this appliance.
The rotating basket is supposed to reduce the oil content of the food. I can’t speak to whether that is actually the case or not, but the food does come out nice and crispy, with minimal babysitting.
I preheat the fryer to 360 degrees before adding the potatoes. For our taste and preferred crispiness level, it’s approximately 12 minutes to deep fry using this fryer. Of course all people like their fries different, so you be the judge.
I put them on a rack in the oven on paper towel, and set the oven at 200 to keep them warm while I’m finishing the fries and making the rest of the dinner.
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