7 Potato Recipes Every Home Cook Should Know

Ingredients

• 2 lb Russet Potatoes (large, high‑starch potatoes; scrubbed clean)
• 1 lb Duck Fat (high smoke point, adds rich flavor; can substitute with vegetable or canola oil)
• 1 tsp Fine Sea Salt (fine texture sticks to hot fries better than kosher salt)
• 2 tbsp Ketchup (for the optional spicy sauce)
• 2 tbsp Mayonnaise (use a good quality mayo; Helman's recommended)
• 1 tsp Sriracha (adds heat to the sauce)

Instructions

1. Cut the potatoes

   Set the mandolin to a 1/4‑inch depth, hold the potato firmly with the flat of your hand, and slide it through the mandolin. Rotate the potato halfway through to finish the cut. Cut all potatoes into even, long slender sticks.

   Time: PT10M

2. Rinse and soak

   Place the cut fries in a large bowl of cold water, stir briefly, then drain and transfer to a fresh bowl of cold water. Soak in the refrigerator for 6–8 hours or overnight to remove surface starch.

   Time: PT5M

3. Dry the fries

   Drain the soaked fries and pat them completely dry with paper towels or a clean kitchen towel. Remove all surface moisture to prevent oil splatter.

   Time: PT5M

4. First fry (blanch) at 300°F

   Heat the duck fat in the pot to 300°F (150°C). Working in a single layer, add a batch of fries and fry for 3–5 minutes until they are cooked through but still white, stirring gently with the spider to keep them from sticking.

   Time: PT5M

   Temperature: 300°F

5. Cool the blanched fries

   Using the spider, lift the fries onto a cooling rack or a plate in a single layer. Refrigerate for 3–4 hours (or until completely cool) to firm up the interior.

   Time: PT5M

6. Second fry at 375°F

   Raise the oil temperature to 375‑380°F (190‑193°C). Fry the cooled fries in batches for 2–3 minutes, or until golden‑brown and crisp. Stir once during each batch to ensure even color.

   Time: PT6M

   Temperature: 375°F

7. Drain and season

   Remove the fries with the spider, let excess oil drip off, then transfer to a paper‑towel‑lined tray. Immediately toss with fine sea salt while the fries are still hot.

   Time: PT5M

8. Prepare optional sauce

   In a small bowl, combine ketchup, mayonnaise, and sriracha. Mix until smooth and set aside for dipping.

   Time: PT5M

9. Cleanup

   Allow the oil to cool, then strain and store for future use or discard. Wash the mandolin, pot, spider, and all utensils with warm soapy water.

   Time: PT15M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g