Duck Fat French Fries With Cilantro Aioli
- 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.).