Duck Fat French Fries With Cilantro Aioli

Very fancy fries.

• Ready In: 7 mins
• 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

1. 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.
2. 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.
3. 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.
4. 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.).