Duck Fat French Fries With Cilantro Aioli

Name: Duck Fat French Fries With Cilantro Aioli
Cook time: 7 min
Total time: 7 min
Yield: 4 serving(s)
Ingredients: 3 -4 cups duck fat (for frying); 2 lbs idaho russet potatoes or 2 lbs yukon gold potatoes, peeled, rinsed and dried; truffle salt; 3/4 cup mayonnaise; 1/3 cup finely chopped fresh cilantro; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons grated lemon peel

Submitted by Chef Rangel

"Very fancy fries."

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Ready In:: 7mins
Ingredients:: 8
Serves:: 4

ingredients

Fries
3 -4 cups duck fat (for frying)
2 lbs idaho russet potatoes or 2 lbs yukon gold potatoes, peeled, rinsed and dried
truffle salt
Aioli
³⁄₄ cup mayonnaise
¹⁄₃ cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 ¹⁄₂ teaspoons minced garlic
1 ¹⁄₂ teaspoons grated lemon peel

directions

Fries: Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375°F.
Cut the potatoes into sticks ¼ inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200°F oven until ready to serve.
Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.).