Recipe: Duck Fat Carrot, Potato and Parsnip Fries

If you’re looking to make your french fries a little more interesting, mixing up the vegetables you use will help. While I used some potatoes in these too you can pretty much mix and match root vegetables to give you a different flavor.

Duck Fat Carrot and Parsnip Fries
Serves 4
  1. 1/2 pound of carrots
  2. 1/2 pound of parsnips
  3. 1/2 pound of potatoes
  4. 3 tablespoons duck fat, warmed to liquid
  5. 2-3 cloves of garlic, peeled, smashed, and chopped
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon turmeric
  8. 1 teaspoon paprika
  9. pepper to taste
  1. Preheat the oven to 425 degrees. Scrub all the vegetables and cut them into thick matchsticks.
  2. Toss the vegetables with the duck fat and spices until they are evenly coated. Spread them out on a baking sheet with an edge. Roast for 25-35 minutes, flipping once, until they are browned and have developed some crispy edges.
Adapted from Seasonal and Savory
Mab Made Food

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