Duck fat fried potatoes!
This was a hard video to edit, because I kept drooling on my keyboard! This technique for fried potatoes results in amazing crispy outsides and super fluffy insides, but it does take some time! You need to boil the potatoes first, then shock and chill them before you cut them and fry them. Also, you need a good polyunsaturated fat like duck fat or beef fat (bacon fat or lard doesn't work quite as well!) but they are amazingly delicious.
Duck fat isn't for sale everywhere, but if you have a decent butcher anywhere nearby, you should be able to get either duck fat or beef fat. The nice thing about this technique is that almost all of the fat is recovered after the frying, and can be used again if you manage to remove most of the little bits of fried stuff left behind. The seasoning is all up to you, of course. Salt and pepper right after they leave the pan is important, but if you want to spice them up with a little thyme or oregano, maybe some grated parmesan or some chili flakes. It's all up to you.
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I've never bought duck fat, but have always used the freshly rendered fat that comes with roasting a duck. Duck fat stores well in the freezer. I never make 'ducky fries' to serve with duck, because that would be Too Much. 
And it can go through several uses before it starts getting any "off" aromas, so long as you manage to keep MOST of the bits out of it 
There thankfully a few really excellent butchers around us that sell duck fat.
