Duck Fat Steak Fries

Duck Fat Steak Fries

Chef John 27199

"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
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Original recipe yields 4 servings

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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.

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

10
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Newest

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!!!

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...

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...

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!!

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

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