BEEF TALLOW FRIES

Who doesn’t love a french fry!? Especially when they are crispy, hot, fried in tallow and topped generously with flakey salt. At least that’s the way I prefer a french fry to be. Here’s my full recipe and breakdown on how I make my household favorite beef tallow french fries in the simplest way possible at home!

What you’ll need:

3-4 russet potatoes

1 cup of beef tallow

Sea salt 

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How you’ll make it:

Wash your potatoes and peel if you want, I like to leave the skin on. Cut them into evenly sized fries by standing them up and cutting them long ways. From there lay each slice flat and cut into fry sized sticks, trying to be as even as possible so they cook as even as possible. Once they’re all cut place them into a large bowl and cover with cold water and a few ice cubes. This will take the starch out so it can give the potatoes a fluffy inside and crispy outside.  Let this soak for 30min-1 hour. After they’re done soaking strain them and dry all moisture on a clean kitchen towel or paper towels. 

When your potatoes are dried out you can heat up your tallow in a deep pan by adding large spoonfuls of beef tallow at a time to a medium-high pan. A no temp test I use is when I dip a French fry into the oil it bubbles quickly around it, then you know it’s ready. Using a slotted spoon I place small batches at a time to the tallow making sure not to over crowd the pan and each fry can lay flat without much overlap. Continue to watch and flip half way through until both sides are golden brown. Scoop out each batch and place them on a sheet pan with a cooling rack to let them cool and continue to crisp. While they are hot generously cover in salt to taste. Repeat until all the potatoes are cooked and enjoy with a classic side of ketchup or whatever else you like to dip!