This delectable recipe for bistro French fries comes courtesy of Saveur Magazine Editor-in-Chief, James Oseland’s the latest book: SAVEUR: The Way We Cook: Portraits from Around the World. It’s a simple recipe for a classic side dish.
The secret to stellar bistro fries is duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
(Bistro Pommes Frites)
7 cups duck fat
3 cups canola oil
4 large russet potatoes, cut lengthwise into 1/4”- thick batons
Kosher 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.
Photograph by Landon Nordeman