Duck Fat French Fries With Cilantro Aioli

• Fries:
• 3 to 4 cups duck fat for frying
• 2 pounds Idaho, russet or Yukon Gold potatoes, peeled, rinsed and dried
• Truffle Salt to taste
• Aioli:
• 3/4 cup mayonnaise
• 1/3 cup finely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons grated lemon peel

1. Fries:
2. Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375u0b0F.
3. Cut the potatoes into sticks 1/4 inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
4. When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200u0b0F oven until ready to serve.
5. Aioli:
6. Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

fries, duck fat for, potatoes, salt, mayonnaise, fresh cilantro, lemon juice, garlic

Taken from www.epicurious.com/recipes/member/views/duck-fat-french-fries-with-cilantro-aioli-1260199 (may not work)