Recipe by Chef John
"You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or ‘steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better."
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russet potatoes, each cut into 8 thick steak fry-size wedges
chopped fresh thyme
salt and ground black pepper to taste
duck fat, melted, or more to taste
A co-worker made them- I couldn't stop eating them. Crisp, flavorful and delicious!
Another winner! Simple and so, so delicious. Thank you, Chef John!
So decadently delicious !
Amazing crisp out of the oven. Yuuuuummmm!!!
These. Are. So. Good. Used dried thyme which worked out well. Next time I will be sure to use fresh though, yummy!!
Amazing, super easy and fast to cook. Crispy and crusty with soft inside part.
I just made these using olive oil since I didn't happen to have any duck fat on hand. I also used Yukon gold and red potatoes. Turned out FANTASTIC!! Will make again and again!! :) Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Duck Fat Steak Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
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