Back in the very early 2000’s my husband would actually workout with me even though he fought me every rep. This was way before CrossFit, CFFB and FS; I was still a bit of a meathead and did a 3 day a week split of pull, push and legs. Friday night was “steak and legs”. We would meet up at the gym at 5:30, train legs and then grill steaks and serve them up with these yummy French fries cooked in duck fat. And of course, a salad or something green.
While my idea of a romantic Friday evening was sweating together under the squat rack followed by heavy deadlifts and his was not, we did agree on dinner and the Friday night tradition has continued. Steak of choice will vary between a good hearty strip or sirloin and my personal favorite, a nice juicy blood rare rib eye—bone in. No matter what you grill up these fries are sure to please.
Secret’s in the duck fat; if you can’t get it from your local farmer try specialty food marts. In a pinch you could substitute pastured chicken fat.
Duck Fat Fries
2-3 tbs duck fat
3-4 large Yukon gold potatoes, peeled and sliced
sea salt freshly ground black pepper
Start by peeling the potatoes. Preheat the oven to 450 degrees. Place the duck fat on a sturdy baking sheet (my fav is stoneware) and place in the oven while it is pre heating to melt the fat.
Slice the potatoes while the fat is melting
Make sure the fries are well coated with the duck fat then spread out in a single layer and sprinkle with sea salt and freshly ground black pepper.
Bake at 450 degrees for about 15-20 minutes (will vary on how thick or thin you slice the potatoes). Remove from oven, carefully flip the fries and cook for another 15-20 minutes or until golden brown and crisp.
These fries are so tasty you won’t even want to use ketchup. The duck fat imparts a flavor all it’s own along with an extra crispness. Enjoy!
And check out my new blog Paula Lean – the Primal Queen!
I am the COO of Power Athlete, co-host of Power Athlete Radio, and a Power Athlete Coach. I've been coaching athletes, training clients, and educating 1,000s of coaches around the globe since 2007. I'm a lifelong multisport athlete, but my focus was football up through college where a neck injury forced me to hang it up.
Now I'm a stickler for productivity, and have a burning desire to empower athletes, coaches, and every day people who are striving to be better versions of themselves.
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Thanks Paula! I am going to have to try and get my hands in some duck fat. I have made a similar version to go with bacon burgers before. I cooked the bacon in the oven, and then once done, removed it and threw the freshly cut fires down on top of the grease. Great stuff. Love that fat!
Thanks Dan! Oooh, I’ve never made them with bacon fat before — great idea. Tallow is also good. If you can’t find duck fat, roast a duck one weekend and you will end up with plenty of rendered fat. Just let it firm and scoop into a Mason jar.
I am going to make these this weekend. Nice change from sweet potatoes grilled in olive oil. Thanks!
Paula, I live in the Tampa area. Are they any purveyors of meat/fat that you recommend? I’ve been trying to get my hands on duck fat.
@rukas51 where at in Tampa? Drop by CF Jaguar for a FS wod. We order from http://www.peacefulpastures.com/ 3 times a year stocking up the freezer. When I run out I pay the premium at Whole Foods. I get my unrendered lard and tallow from them and used to get my rendered duck fat from them but their machine broke and they no longer carry it.
You can get a small container at Fresh Market in Carrollwood but it’s not pastured. I cooked a duck and rendered the fat but it was a small amount. I’m going to try the source @leahk suggested. Looks pretty good http://www.fatworksfoods.com/
I live in the Apollo Beach/Riverview area and work in St. Petersburg.
I can try and drop by, but it’d have to be on a weekend. I don’t make up to the Carrollwood area too often.
Thank you for the quick response. I’ve been eyeing the Fatworks for the duck fat, but it seems they are always sold out of it.
Yea, that’s quite a drive. Give me a shout when you’re in the area. On the Fatworks I saw that, they are out. Hmmm, time for me to roast another duck. I’ll keep my eyes out and let you know when I locate another source.