Homemade truffle ketchup—a novel yet simple idea, and possibly one of the most useful and delicious kitchen hacks I’ve ever come across. One of Portland, Maine’s most raved about spots is this tiny bustling lunch restaurant called Duckfat.
If you guessed they cook everything with duck fat then you’ve guessed right. Patty and I have visited Portland numerous times to dive into its food crazed scene. Where should you eat in Portland? Literally anywhere. Walk into any restaurant and you will not be disappointed. That’s how ridiculously good the food is. Simply put, bad restaurants do not survive in Portland.
Back to Duckfat. Duckfat specializes in hot sandwiches and paninis, however the best thing on their menu are their Belgian fries—fried in duck fat, of course. Perfectly prepared rustic fries that are beautifully seasoned and perfectly crispy, served with the best ketchup you will ever have. Truffle ketchup. Yes, a little truffle oil mixed in with regular table ketchup will transform any fry into the perfect truffle fry. It’s the ultimate condiment.
Truffle fries can be tricky to make because it’s always tough to evenly coat a bunch of fries in a small amount of very potent truffle oil. Truffle ketchup delivers the perfect truffle-to-fry ratio in every bite. I loved the idea and it’s absolutely delicious—so of course, I had to share the idea.
Next time you’re in the mood for some truffle fries, gourmet up your BBQ with some truffle ketchup. Just don’t forget the duck fat.Print
- 1/4 cup ketchup
- 1-2 teaspoons truffle oil
Simple baked rosemary fries
- 1 russet potato, cut into shoestring fries (no need to peel)
- minced fresh rosemary
- salt and pepper to taste
- Combine truffle oil and ketchup in a small bowl and mix well. Start with 1 teaspoon and add more to taste as needed. Serve with your favorite homemade french fries.
Rosemary french fries
- Preheat oven to 450° F.
- Combine all french fry ingredients in a small bowl, toss until fully coated in oil and rosemary. Season liberally with salt and pepper.
- Transfer to a greased baking sheet and spread evenly with the least amount of overlap possible.
- Bake for 30 minutes or until golden and crispy. Let cool for 5 minutes before serving. They will continue to crisp up as they cool. Top with a little extra fresh rosemary if desired. Serve with truffle ketchup.