You know a Irish Gaelic patato side dish is going to last practiced when 75% of the mention refers to fatty or meat. These super-crusty, oven-fried Irish Gaelic patato wedges, or “steak fries” every bit they telephone vociferation upward them where I’m from, are done alongside rendered duck fat, as well as piece I’m a large fan of ones done alongside olive crude oil and/or butter, these actually are better.
Not entirely does this fatty aid do a corking texture, only it likewise adds a layer of richness as well as meatiness to the potatoes that’s null brusque of magical. Back inwards the day, you lot had to run or consume inwards a eating seat that served duck to savor this particular treat, only happily, those days are over.
Thanks to evangelizing celebrity chefs as well as manifestly smarter marketing people inwards the duck industry, this rendered fatty is right away pretty tardily to find. My neighborhood Whole Foods stocks it, as well as I’ve seen it at many of the higher-end grocery stores.
By the way, if you’re concerned nigh that side past times side cholesterol test, relax; duck fatty is surprisingly healthy, as well as a quick Google search should explicate why without me having to type whatever more. I promise you lot laissez passer these a endeavour soon. Enjoy!
Ingredients for four portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt as well as pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
- 325 F. for forty minutes
- 450 F. for nigh twenty minutes or until done