Duck Fat Steak Fries

Duck Fat Steak Fries

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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Ingredients

1 h 15 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
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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!

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...

So decadently delicious !

Amazing crisp out of the oven. Yuuuuummmm!!!

yes, i made some changes...i boiled the potatoes as suggested by another site for 5mins, drained them in a colander & banged them a bit in the process which it suggested roughens the surface all...

Made it with russet potatoes followed directions exactly and they turned out great, crunchy outside and creamy inside. Best oven potato wedges I have made. Also works well with sweet potatoes bu...

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.

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

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