8 washed, unpeeled Russet potatoes
2 quarts Canola oil
2 cups clean, rendered duck fat
Kosher salt
• Preheat oil and duck fat in electric fryer to 300°F
• Slice potatoes on a mandolin to 1/2” thick julienne
• Run potatoes under warm water in a plastic container until starch is gone and water is clear. Refill container with cold water and soak for 1 hour.
• Drain potatoes and pat dry with paper towel.
• Poach fries in small batches for 5 minutes in 300° fryer. Let drain on paper towels.
• Lay flat and freeze (Not necessary but make a crispier fry)
• Turn up fryer to 350°F and refry Belgian fries in batches until golden brown and crispy.
• Season with Kosher salt while hot and serve.
Serves 4.