Beef Tallow French Fries

Beef Tallow French Fries are everything you crave from a steakhouse. Fluffy on the inside. Extra crisp on the outside. Flavor dialed to ten.

Author: Donna Elick

Servings:

Prep Time20

Cook Time21

chill time30

Total Time1 11

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.

Notes

Batch Size: Do not overcrowd the pan. Fries need space to crisp evenly.

Storage: Store leftover fries in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in an air fryer at 375°F for 5 to 10 minutes until hot and crisp. For softer fries, microwave in 30-second intervals.

Freezing: Freezing is not recommended. The texture suffers after thawing.

Ingredient Note: Beef tallow gives fries a rich, classic flavor and has a high smoke point. Yukon Gold potatoes can be used, but russets yield the crispiest fries.

Nutrition