Ghostwriter wrote: ↑Thu Aug 25, 2022 5:31 pm Thanks for the fat / oil temperature bit, interesting. One more clue that i should buy a cooking thermometer, i need that for other recipes too.

phuketrichard wrote: ↑Thu Aug 25, 2022 5:42 pm got addicted to fries with mayo when i spent lots of time in Amsterdam>
now cant eat them without

or a nice thick gravy

truffledog wrote: ↑Thu Aug 25, 2022 2:03 am
Duck fat is very popular for best results french fries.

Potatoes Sarladaises Recipe
Ingredients

3 tablespoons clarified butter, goose fat, or duck fat

4 large Yukon Gold potatoes, cut into 1/2-inch discs

8 medium cloves garlic, sliced thin

1 cup water

1 teaspoon kosher salt

1 tablespoon chopped flat leaf parsley

Freshly ground black pepper

Directions

Add fat to heavy-bottomed 12-inch non-stick skillet and heat over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally until lightly browned, about 6 minutes. Add garlic and continue to cook stirring occasionally, until potatoes are deep golden brown.

Reduce heat to medium low. Add 3/4 cup water and salt to potatoes. Cover and cook until potatoes are tender, adding additional water if water evaporates before potatoes are cooked through. Cook until liquid is evaporated. Add parsley, season to taste with additional salt and black pepper, stir gently to combine, and serve immediately.