Photo courtesy of Saveur The Way We Cook, Edited by James Oseland
The secret to stellar bistro fries is duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
7 cups Duck fat
3 cups Canola oil
4 Large russet potatoes, cut lengthwise into 1⁄4"-thick batons
Salt, to taste
Heat duck fat and oil in a 6-qt. Dutch oven over medium-high heat until a deep-fry thermometer reads 325 degrees. Working in small batches, add potatoes and cook, turning occasionally and maintaining a temperature of 300 degrees (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.
Return oil to medium-high heat until a deep-fry thermometer reads 400 degrees. Working in small batches, add chilled fries to oil and cook, turning occasionally and maintaining a temperature of 375 degrees, 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.
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