Have you ever tried duck fat fries? If not, get ready to the best way possible. :) These fries are crispy on the outside and soft and wonderful on the inside making them the perfect dipping fries. I paired a quick garlic-herb mayo with them, but they'd be great with any sort of dipping sauce you prefer. 


2 large Russet Potatoes (organic)

2 tbsp duck fat, melted (I used Epic Brand)

1 tsp garlic powder

1/2 tsp dried oregano

1 tsp ground sage 

Pink Himalayan salt and cracked pepper, to taste

Cut potatoes in half and then slice length wise into strips. Fill a large bowl with ice water and a few shakes of sea salt. Let potatoes sit in the water for 30 minutes. With 5 minutes left, preheat oven to 400. Thoroughly dry off potatoes and then, using the same bowl emptied out, add fries, duck fat and all spices and toss until evenly coated. Line a baking sheet with parchment paper and place fries evenly on sheet making sure that they aren't touching one another. If they touch while baking, you will end up with soggy fries. You will have to make two batches or use two sheets to finish. 

Let bake for 30 minutes, turning over once half way through. Serve immediately. 

*For the garlic-herb mayo, I simply mixed a few tbsp of Primal Kitchen mayo with a shake or two of garlic powder, dill and cracked pepper.