You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or 'steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better.
Ingredients
- russet potatoes, each cut into 8 thick steak fry-size wedges: 2 piece
- fresh thyme: 1 Tbsp (chopped)
- pinch cayenne pepper: 1 piece
- salt and ground black pepper: (to taste)
- duck fat: 2 Tbsp (melted, to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
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Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
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Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
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Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more. mommyluvs2cook
