Senate duck-fat fries are the OTR gastropub signature: hand-cut fries cooked in duck fat and tossed with fresh rosemary, served alongside craft hot dogs at Daniel Wright's Senate.

Dan and Lana Wright opened Senate in OTR in 2010, helping reset Cincinnati's restaurant tier after the 2003 unrest. The duck-fat fries, tossed with fresh rosemary, became a viral early signature alongside the lobster bisque and craft hot dogs. The original Vine Street room closed during the pandemic and Senate returned to OTR at 1538 Race Street, where the duck-fat fries are still on the menu unchanged.

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Make it at home

Serves 245 minEasy

Ingredients

  • 2 lb (900g) Russet potatoes, scrubbed
  • Rendered duck fat for deep-frying (about 4 cups)
  • 2 tbsp finely chopped fresh rosemary
  • 1 tsp fine sea salt
  • Black pepper to taste

Method

  1. Cut the potatoes lengthwise into 1/3-inch fries. Soak in cold water for 20 minutes, then drain and dry thoroughly.
  2. Heat the duck fat in a deep pot to 325F (160C). Blanch the fries in batches for 4 minutes until pale and tender. Drain on a rack.
  3. Increase the fat temperature to 375F (190C). Fry the blanched potatoes again for 2 to 3 minutes until deeply golden and crisp. Drain on paper towels.
  4. While still hot, toss with the chopped rosemary, salt and pepper.
  5. Serve immediately.

Editor tip. Twice-fry the potatoes in duck fat. The first low-temperature blanch cooks them through, the second high-temperature fry crisps them. Single-frying gives soggy fries.