Chef John Recipe ★ Duck Fat Steak Fries

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.

Ingredients

• 2 large russet potatoes, each cut into 8 thick steak fry-size wedges
• 1 tablespoon chopped fresh thyme
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 2 tablespoons duck fat, melted, or more to taste

Cooking Directions

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.

Nutrition Facts

• calories203
• carbohydrateContent33.5 g
• cholesterolContent6.4 mg
• fatContent6.6 g
• fiberContent2.5 g
• proteinContent4 g
• saturatedFatContent2.2 g
• sodiumContent9.3 mg
• sugarContent1.1 g