Crispy Steak Fries Print Email

2 russet potatoes
salted water
3-4 TBS duck fat (or clarified butter, or vegetable oil)
fine sea salt, or seasoned salt

Earlier in the day, boil / simmer potatoes in plenty of salted water until tender - about 40-60 minutes (falls from fork - but not crumbling apart). Chill completely (if time allows). Cut into wedges.

Heat a large, heavy cast iron or stick free skillet over medium to medium high heat. Add half of fat and potato wedges - cooking until brown - about 5-7 minutes. Turn and refresh fat as needed until browned on all three sides. Remove from heat and sprinkle with fine sea salt or seasoned salt of your choice. Serve with ketchup or spicy ketchup.

Notes: Also great on a well-oiled grill - particularly a grill with cast iron grates.

- Chef Mick Rosacci, --