Saveur Recipe: Bistro French Fries

Bistro Fries

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)

Serves 4

Ingredients

7 cups duck fat
3 cups canola oil
4 large russet potatoes, cut lengthwise into 1/4”- thick batons
Kosher salt, to taste

Method

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

Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. Twitter @jillettinger | www.jillettinger.com.