• 6 russet potatoes
  • 4 c duck fat
  • Salt or truffle salt
  • Grated Parmesan


  1. Peel potatoes and drop in water.
  2. Using a potato press. Press potatoes into matchsticks, place back in water.
  3. Let potatoes sit in water for up to an hour, changing water when cloudy.
  4. Heat duck fat on medium low heat.
  5. Drain potatoes and place on paper towels drying well before placing them in duck fat.
  6. In batches drop potatoes and fry till golden brown, about 6 mins. Remove and place on a paper towel.
  7. Garnish with grated parmesan and salt