Main ingredients 🥩
PotatoSaltDuck fatSliced breadButter
Seungwoo Dad's Duck Fat French Fries and Chippy Tea
After boiling and freezing potatoes to remove moisture, then frying them in duck fat at a low temperature and again at a high temperature for extreme crispiness, this is a British-style French fry and sandwich.
🙋 Recommended for
- ⭐ Those who want to taste the world's crispiest fries with time and effort
- ⭐ Those who want a potato dish with a crispy exterior and fluffy interior infused with the rich flavor of duck fat
- ⭐ Those curious about the classic British carb bomb menu item 'Chippy Tea' (fry sandwich)
Ingredients needed 🛒2 servings
- Thickly cut potatoes, as needed
- Salt, as needed
- Duck fat, plenty
- 2 slices of bread
- Butter, as needed
Recipe 🍳
- Cut the potatoes into much thicker pieces than typical fries.
- Boil the potatoes in salted water until a chopstick just barely pierces through, so the edges don't break.
- Drain the boiled potatoes and place them in the freezer to completely dry the surface moisture and firm up the structure.
- Fry the dried potatoes in duck fat at about 120°C (248°F) for about 5 minutes for a gentle first fry.
- Remove the first-fried potatoes, then raise the oil temperature to between 170-180°C (338-356°F) and fry again.
- Stir the oil occasionally and fry until the potatoes are golden all over and the exterior is perfectly crispy, then drain.
- To make the chippy tea sandwich, toast the sliced bread and spread butter evenly on both sides.
- Fill the buttered toast generously with the hot, thick fries to complete the sandwich.
- Lightly boil thickly cut potatoes, then freeze to completely remove moisture.
- First-fry in 120°C duck fat for 5 minutes, then second-fry at 170-180°C until golden.
- Toast sliced bread, spread generously with butter, and fill with the fried fries.
Cooking tips 💡
- When first boiling the potatoes, do not overcook—only cook until a chopstick barely goes through—otherwise the edges will become blunt and easily mash.
- Duck fat infuses the fries deeply with its rich, savory flavor, allowing them to be enjoyed without ketchup.
- Freezing after boiling destroys the cell walls on the potato surface and removes moisture, resulting in extreme crispiness when fried.