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Duck Fat Fries with Rosemary and Parm with Greek Yogurt Aioli

Photo: Duck Fat Fries with Rosemary and Parm with Greek Yogurt Aioli

TOTAL TIME: 32 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 7 min
 
YIELD: 4 appetizer servings or 2 side servings
LEVEL: Easy

ingredients

  • Duck Fat Fries
  • 3 to 4 quarts duck fat
  • 1 russet potato, cut into 1/4-inch sticks
  • 2 cloves garlic, thinly sliced
  • 4 sprigs rosemary, leaves removed (reserve woody stems for kebabs)
  • 1 cup freshly grated fresh Parmesan cheese
  • Sea salt
  • Greek yogurt Aioli
  • 1 cup Greek yogurt
  • Zest and juice of 2 lemons
  • 3 heads roasted garlic, cloves removed*
  • Kosher salt and freshly ground black pepper
  • *Cook's Note: For roasted garlic, cover in foil and roast for 45 minutes to 1 hour at 325 degrees F
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Directions

For the fries:
Heat the duck fat to 300 degrees F.

Run the cut potatoes under colder water to remove excess starch. This will help to make the fries extra crunchy. Be sure to thoroughly dry the potatoes before adding to the hot fat. Slowly add and let blanch for about 4 to 5 minutes, until tender. Place onto a paper towel-lined plate and set aside to cool to room temperature.

Meanwhile, turn the heat up of the fat up to 360 degrees F.

For the Greek yogurt:
To a small bowl, add 1 cup Greek yogurt, lemon zest and juice, roasted garlic cloves and stir to combine. Season with salt and black pepper and stir.

Once the oil is heated, add the fries and cook for another 2 minutes. This will create a creamy inside and crunchy outside. With about 1 minute to go, add the rosemary and sliced garlic to the fries. Cook until everything is golden brown. Sprinkle with the Parmesan cheese.

Plate a couple spoonfuls of the Greek yogurt onto the plate. Place the fries onto the plate in a big mound. Season with sea salt.

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  • on July 19, 2012

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    The fries were excellent and very crisp. The Greek yogurt Aioli I had reservations. The issue is the amount of lemon zest. I cut back on the lemon zest from two lemons zested to half lemon zest. It came out excellent and was favored by everyone. I still rate you high. I like the bold flavors,creativity of your dishes. I,m looking for more great recipes, meals and shows to come. Most of all I love your passion for cooking it reminds me of cooking with my older brothers.

    people found this review Helpful.
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