Beef Tallow French Fries
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Shatteringly crisp on the outside. Fluffy, steamy, cloud-soft on the inside. These Beef Tallow French Fries are the kind of fries that make you stop mid-bite and just stare for a second. Deeply savory, rich, almost meaty in the best possible way, with a flavor that coats your mouth and lingers long after the crunch fades. They smell intoxicating as they fry, crackle when you bite in, and deliver that unmistakable old-school steakhouse flavor that modern fries just don’t have. These aren’t good fries. These are legendary fries.
Table of Contents
WHY YOU’LL LOVE FRENCH FRIES WITH BEEF TALLOW
- Old-school technique that still wins
- Shatteringly crisp with a fluffy interior
- Rich, steakhouse-level flavor
- Only three ingredients
- The ultimate fry experience
Beef Tallow French Fries
We are serious fry people. We’ve made fries every which way… grill, smoker, oven, stovetop, air fryer. And from just about everything you can imagine!
Potatoes. Zucchini. Apples. Polenta. Pumpkin. Sweet potatoes. If it could be cut into a stick, we tried it. Our fries catalog proves the obsession.
And after all that… these ones still win.
The flavor alone of French fries with beef tallow is insane. Not subtle. Not polite. Rich, savory, and bursting with flavor in a way oil simply cannot touch.
One bite and you get it. This is why steakhouses never gave this secret up.
If you really want to go all in, use our homemade beef tallow. That takes these fries from incredible to mindblowing. This is not shy food. This is fry perfection.
INGREDIENT NOTES
- Russet Potatoes: High starch, low moisture… exactly what you want for crisp fries. Yukon Gold will work but won’t be as crispy.
- Beef Tallow: The star of the show. Rich, stable, and loaded with flavor. Homemade beef tallow takes these completely over the top.
- Kosher Salt: Season immediately while hot so it sticks and blooms.
VARIATIONS
Steakhouse Style: Finish each batch with flaky salt.
Garlic Fries: Toss with garlic butter and parsley while hot.
Peppered: Add fresh cracked black pepper with the salt.
Double-Fried: Cook for 3-4 minutes at 350°F, then remove and increase the temp to 375°F. Cook for another 3-4 minutes until deeply golden.
Smoky: Swap kosher salt for smoked salt.
Loaded: Beef tallow French fries are unreal under cheese and toppings.
SERVING SUGGESTIONS
- Pile next to burgers, chicken tenders, or steak.
- Dunk in aioli or fry sauce.
- Serve with eggs for breakfast.
- Use as the base for chili fries or fully loaded cheesy taco fries.
- Stuff into a California burrito or Gatsby sandwich.
- Eat straight off the tray while standing at the counter (no judgment).
BEEF TALLOW FRENCH FRIES RECIPE FAQ
If you want that incredible flavor and maximum crunch, you do.
Absolutely. Strain it well and let it cool before storing. The flavor actually improves with use!
For a couple of reasons. Soaking freshly cut potatoes removes excess starch so the fries stay crisp instead of turning gummy. It also removes excess sugars that would cause them to burn, and helps keep them from sticking together when fried.
Yes, but a heavy pan works beautifully for this beef tallow French fries recipe. No deep fryer needed!
These fries work because beef tallow behaves differently than oil. Tallow is rich in saturated fat, which remains stable at high temperatures and transfers heat efficiently.
That means the exterior of the potato dehydrates quickly, forming a crisp shell, while the interior steams and stays fluffy.
Soaking fresh cut fries in cold water first reduces free starch, preventing premature browning and allowing the Maillard reaction to develop evenly instead of burning.
Unlike neutral oils, tallow carries fat-soluble flavor compounds that cling to the fries as they cook. That’s why these taste deeper, richer, and more savory… and why they smell unbelievable while frying.
This recipe for beef tallow French fries isn’t trendy. It’s fat science doing exactly what it was designed to do.
DONNA’S PRO TIPS
- Cut the fries evenly. It matters for even cooking.
- Dry potatoes thoroughly so they crisp all around.
- Keep tallow at a steady 350°F. If the temp drops between batches, give it time to recover.
- Fry in small batches only. Overcrowding causes soggy fries.
- Toss with salt immediately after frying to help it stick to the surface.
- Serve fries hot for peak crunch.
TOOLS NEEDED
- Large Heavy Skillet or Deep Pan: To heat beef tallow for French fries.
- Thermometer: Tallow must reach 350°F for proper frying.
- Slotted Spoon or Spider: For removing fries from the skillet.
- Paper Towels: Absorbs excess grease for maximum crunch.
- Baking Sheet: For draining after frying.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Beef tallow makes unbeatable fries
- Russets give the best texture
- Soaking improves crispiness
- Small batches are non-negotiable
- Homemade tallow levels this up
- Best eaten fresh
- Fry obsession, fully justified
- If there was ever a fry worth being dramatic about… this is it.
Beef Tallow French Fries
Ingredients
- 3 pounds russet potatoes
- 14 ounces beef tallow
- 1 teaspoon kosher salt
Instructions
- PREP POTATOES: Peel the potatoes. Cut them lengthwise into ¼-inch slabs, then slice each slab into ¼-inch thick sticks. The fries should look uniform so they cook evenly.
- SOAK: Place the cut potatoes in a large bowl and cover completely with cold water. Refrigerate for 30 minutes. This removes excess starch and helps the fries crisp.
- HEAT TALLOW: Add 14 ounces beef tallow to a large, heavy skillet or deep pan. Heat over medium-high heat until the tallow reaches 350°F. The fat should look fully melted and shimmer slightly.
- DRY POTATOES: Drain the potatoes and pat them very dry with paper towels. Any moisture left on the fries will cause splattering.
- FRY: Working in small batches, carefully add a handful of fries to the hot tallow. Fry for 7 to 8 minutes, stirring occasionally, until the fries are golden brown and crisp. You should hear a steady, gentle bubbling.
- DRAIN AND SEASON: Transfer the fries to a paper towel-lined baking sheet. Immediately sprinkle with kosher salt while hot so it sticks.
- SERVE: Repeat with remaining fries and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
