Description
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
- 2 large russet potatoes, each cut into 8 thick steak fry-size wedges
- 1 tablespoon chopped fresh thyme
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 2 tablespoons duck fat, melted, or more to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- 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.
- Transfer potatoes
- skin-side down
- to the prepared baking sheet. Season wedges again with salt.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4