1. The amounts you use here are customizable depending on the amount of fries you want to make; the potatoes need to be covered and submerged in water while fermenting, so use enough water accordingly.
2. Cut potatoes (peeled) into sticks. Rinse in cool water a few times.
3. Place potato sticks in a large container.
4. Mix some sourdough starter and a sprinkle of salt with enough cold water to cover the potatoes. (the amount of starter you use isn’t too significant here. A half a cup will do.)
5. Pour the mixture over the potatoes and keep covered.
6. Allow potatoes to ferment for 24 hours at room temperature. They may get slightly bubbly.
7. Strain the potatoes, and rinse with ice-cold water.
8. Strain the potatoes and pat them dry.
9. When ready to fry, place enough duck fat in a deep stockpot to be about 4 inches deep when melted.
10. Heat the fat to approximately 350 degrees.
11. mix the lemon pepper ingredients in a small bowl and set it aside.

Fry One

1. Carefully place some of the potato sticks into the hot oil. (Do not put all the potatoes in at once. You will need to do several smaller batches for the best results)
2. Cook for about 5 minutes (they are NOT done yet and will still be flimsy; trust the process), then scoop them out of the oil with a stainless steel strainer, allowing the oil to drain back into the frying pot.
3. Place them on a paper towel lined pan. Do this for all the fries

Fry Two

1. After batch frying all the fries for the first time, working in batches again, drop the fries back into the oil and cook until golden and crispy (about 10 minutes for each batch).
2. Once finished, remove from the hot oil and place on a paper towel-lined baking sheet.
3. Add the fries to a large bowl, squeeze lemon juice over them, generously toss with sea salt and lemon pepper, and serve immediately.