Curtis Stone's Beef Fat Fried Potatoes
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As we gear up for our Season 15 premiere on September 14, 2020, we're looking back at some of our favorite past premieres.
For Rachael's 50th birthday bash during our Season 13 premiere in 2018, Rach stepped out from behind the stove to let her buddies — like Chef Curtis Stone — do the cooking!
- 1 pound 2 ounces dry-aged beef fat, coarsely chopped
- 8 cloves garlic
- 3 sprigs fresh rosemary
- 1 sprig fresh sage
- 5 pounds potatoes, Russet or Kennebec
- Peanut or canola oil, for frying
- Rendered beef fat
- Flakey sea salt
- Chili flakes
- Grated parmesan
- Chopped Italian parsley
1. For the rendered beef fat: Heat fat over low heat until just beginning to melt. Add garlic, rosemary and sage. Melt until fat and solids have separated; solids will rise to surface. Strain through cheesecloth-lined chinois or strainer. Do not force fat through cheesecloth. Discard solids. Keep fat melted in a warm place.
2. For the fries: Peel and cut potatoes into ½-inch wide strips. In a large bowl, run cold water over potatoes until starch is rinsed away and water runs clear. Spread potatoes onto a large baking sheet lined with kitchen towels. Pat and air dry for 30 minutes.
3. Bring oil to 275°F. Blanch potatoes for 12 minutes; do not overcrowd the fryer. Remove fries from the oil and let cool. Increase oil to 375°F. Fry potatoes 3 to 4 minutes or until golden brown. Remove fries and drain on paper towels, then drizzle about 1 tablespoon rendered beef fat over hot fries.
4. Toss fries with sea salt, chili flakes, parmesan and parsley. Serve immediately.