Playing Curtis Stone's Beef Fat Fried Potatoes

For Rachael’s 50th birthday bash episode, Rach stepped out from behind the stove to let her buddies — like Chef Curtis Stone — do the cooking!

For the rendered beef fat
  • 1 pound 2 ounces dry-aged beef fat, coarsely chopped
  • 8 cloves garlic
  • 3 sprigs fresh rosemary
  • 1 sprig fresh sage
For the fries
  • 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.