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.
Ingredients needed 2 servings
Recipe
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.
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).
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