Duck Fat Steak Fries Recipe -
Duck Fat Steak Fries Recipe
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Duck Fat Steak Fries
Duck fat is the key to incredibly crisp baked steak fries. See more
  • READY IN hrs

Duck Fat Steak Fries

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  2. Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
  3. Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
  4. Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.
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Reviews More Reviews

Apr 03, 2014

A co-worker made them- I couldn't stop eating them. Crisp, flavorful and delicious!

Mar 03, 2014

Another winner! Simple and so, so delicious. Thank you, Chef John!

Mar 07, 2014

So decadently delicious !

Mar 07, 2014

Amazing crisp out of the oven. Yuuuuummmm!!!

Apr 16, 2015

Absolutely ridiculous!! The thyme is an unexpected and stellar addition. The only change I made was to soak the cut potatoes in very hot tap water for 10 minutes, then I dried them with a smooth kitchen towel before tossing them with the spices and fat. This accomplishes a few things that improve the final product. First, it rinses off excess starch from the surface which prevents the leathery, mottled, overbrowned skin that often forms on oven fries. See the picture above. The skin will be thin and crispy, evenly golden if you do the soak. Secondly, it starts the cooking process, which seals the moisture inside the potatoes, so that while the outside crisps, the inside stays delightfully soft and fluffy. That's a winning combination, obviously. Thirdly, by sealing the outside, the amount of fat that soaks in (and which you ingest) is minimized. The fat adds a subtle, complex layer of flavor that just isn't there with fries cooked in vegetable fat. Yeah, yeah, I know. Cholesterol. Just so long as you don't make a habit of them, which is admittedly a temptation, the occasional indulgence won't be a big deal. Trust me. They'll be fighting over who gets the last couple.

Mar 08, 2015

These are a go to favorite with steak. I don't know where to even get duck fat so I use olive oil instead and the potatoes come out great every time.

Jan 22, 2015

These. Are. So. Good. Used dried thyme which worked out well. Next time I will be sure to use fresh though, yummy!!

Dec 31, 2014

Amazing, super easy and fast to cook. Crispy and crusty with soft inside part.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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