Fried Herbed Duck Fat Frites

Fried Herbed Duck Fat Frites

Kita Roberts
Food Blogger

Yield: 6

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.

Read Kita's full post here


For the Aioli


  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.