Ingredients

The following ingredients have 4 Servings
  • 4 large Idaho potatoes
  • 3 tablespoons duck fat
  • sea salt

Instruction

  • Peel the potatoes. Cut them into thick batons, 1/2" x 1/2".
  • Move the batons to a wide pot, and cover them with cold water. Turn the heat to medium low, and let the batons simmer for 25 minutes.
  • Move the potatoes to a paper towel, and dry gently. When dry, move them to a plate or baking sheet, and put them into the freezer for an hour.
  • Heat the oven to 425F. If the duck fat is solid, heat it until it's liquid.
  • Take the potatoes out of the freezer. Gently coat them with the duck fat, and then move them to a parchment paper-lined baking sheet.
  • Move the baking sheet to the oven. Cook the chips for about 30 minutes, or until golden brown, flipping them once or twice as they cook.
  • When the chips come out of the oven, give them a light sea salt shower. Serve hot.