Fried Herbed Duck Fat Frites

These bold matchstick fries are perfect for entertaining - an elegant spin on everyone’s favorite snackable side dish. Thinly pan baked, with a crisp duck fat crunch and an aromatic blend of roasted garlic and herbs has everyone rushing to nibble.

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  • 4 large russet Idaho® potatoes, scrubbed and sliced into ¼˝ strips
  • ½ cup duck fat, room temperature
  • Salt and pepper
  • 1 tablespoon truffle oil
  • 2 cloves chopped roasted garlic
  • Rosemary, thyme and sage, chopped
  • Jacobsen rosemary salt

For the Aioli

  • ¼ cup mayo
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon truffle oil
  • Rosemary, chopped
  • Smoked salt
  • Coarse ground black pepper


  1. Preheat the oven to 450°F.
  2. Toss the sliced potatoes in a dish with the duck fat, reserving 2 tablespoons. Season liberally with salt.
  3. Rub 2 baking sheets with a thin layer of the reserved duck fat.
  4. Arrange the potatoes onto the baking sheets in a single layer.
  5. Bake for 25-30 minutes, flipping fries and rotating pans halfway through cook time, until golden and crunchy.
  6. Meanwhile make the aioli. Whisk the mayo, mustard and Worcestershire together in a small bowl. Drizzle truffle oil, chopped rosemary salt, and pepper over top. Set aside.
  7. When the fries are removed from the oven, toss with truffle oil and season with the chopped roasted garlic, herbs and rosemary salt.
  8. Allow fries to cool for a few minutes before serving with aioli.
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Yield: 6

Kita Roberts
Food Blogger

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