Not only does this fat help create a great texture, but it
also adds a layer of richness and meatiness to the potatoes that’s nothing
short of magical. Back in the day, you had to work or eat in a restaurant that
served duck to enjoy this special treat, but happily, those days are over.
Thanks to evangelizing celebrity chefs and apparently
smarter marketing people in the duck industry, this rendered fat is now pretty
easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many
of the higher-end grocery stores.
By the way, if you’re concerned about that next cholesterol
test, relax; duck fat is surprisingly healthy, and a quick Google search should
explain why without me having to type any more. I hope you give these a try
soon. Enjoy!
Ingredients for 4 portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt and pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
- 325 F. for 40 minutes
- 450 F. for about 20 minutes or until done
17 comments:
Boy oh boy!
Dips? Sauce? Mayonnaise? Ketchup? Sour cream? Yogurty type thingy? Something way,way better?
Would it be blasphemous to use lard?
Use what you have!
Julia, yes, all of the above!
"Yes, definitely!" to duck fat! Any adjustments for sweet potatoes?
Looks awesome! Gonna try making some.
As far as duck fat being healthy goes, it's about 60% unsaturated fat, which is pretty good compared to butter (something like 35% unsaturated fat?), but sticking to olive oil (85% sounds about right) is still the healthiest option.
...But who wants to be healthy if you're not allowed to eat boatloads of these gorgeous looking things?
Hey Chef John, given the origins of the word "fry" (ie- to cook in oil), I'd say that 100% of the words in the title refer to fat or meat. :)
So funny to see this today. A friend posted a roasted cabbage slab recipe yesterday that sounded great except that it called for cooking spray. I commented I would rather try it with butter or even better, duck fat. Her response was butter sounded good but duck fat? Ewww. Poor woman. She just doesn't understand.
Big Fan Chef. I try not to ask questions here, but not seeing the potatoes rinsed to get rid of the extra starch I was just curios, did you omit that part of the video OR should the potatoes not be de-starched for this recipe? Thanks.
These seem to crust up beautifully whether you rinse or not!
Have to look for that when next in the big city, San Antonio. Don't think it is used in Mexican cooking but there are enough yuppies in the city.
Yet another awesome thing! gonna try this the weekend. I also luv the fact that you use cayenne pepper so much, it is so healthy.
Thanks again for another awesome recipe. from your friend willy in newfoundland canada
Hi Chef John,
These look great.
If I cant find duck fat, would these work with just bacon fat?...
Thanks
We are using bacon fat. Although we might look for duck fat now that we know it's available. But we have bacon fat.
I'm not a potato fanatic. I'll eat them and enjoy them if someone else makes them. I might go through a bag a year. But if you like these chips then you have GOT to try proper english roasted potatoes (parboiled, fluffed, hot duck fat, maybe a bit of rosemary). I only ever made them once myself (the tray of hot fat scared me a little) but had them lots at friends' houses when I lived in Sussex. OH. MY. GOD.
I know I'm late to the duck fat party, but THANK YOU Chef John! This is a potato game-changer.
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