I LOVE French fries.
I love fries whether they come supersized from that drive-thru joint on the corner or truffled from that upscale restaurant calling them frites.
I love fries smothered in ketchup or piled high with chili and cheese. I love fries alongside a burger or in a basket with fried shrimp. I just love fries!
I make fries at home, fry them twice as preferred and even serve them with my homemade ketchup.
However, the one thing I haven’t tried was to fry them in duck fat.
Why duck fat? Well, when I researched duck fat, some believe it to be a better-for-you fat than other animal fats like lard.
But, since I don’t use lard to fry, I don’t see this as a huge benefit. Then I read that frying in duck fat produces a crispier fry. Well, you had me at crispy!
So, I gave it a try and darn if it isn’t true.
You can render the fat from duck and store it in the fridge.
Or you can buy a jar or two of duck fat right from the grocery shelf.
The fat is clean and clear when cooking and afterward. The fries are less greasy, crisp on the outside and moist on the inside.
These fries hold up; rigid and perfect for dipping.
In honor of National French Fry Day, I encourage you to cook up a batch of fries…and then eat a bunch for me!