Crispy French Fries Cooked in Tallow

Using beef tallow gives these fries that deep, rich flavor and crisp texture you just can't replicate any other way. When you take the extra step-like soaking and drying the potatoes well-you end up with fries that are golden on the outside, fluffy on the inside, and honestly hard to beat.

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• Ingredients
• Instructions
• Substitutions
• Equipment
• "My family said these were the best fries they've ever had!!"
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• Crispy Tallow French Fries

Ingredients

Simple, whole ingredients really shine here-this is one of those recipes where technique does the heavy lifting.

• Idaho potatoes (russet potatoes work best)
• Golden Age Premium Tallow (or any high-quality beef tallow)
• Sea salt Optional: black pepper, garlic powder, or fresh herbs for finishing

Instructions

This method is all about removing excess starch, drying well, and frying at the right temperature.

1. Prep the potatoes: Peel (optional) and slice potatoes into evenly sized fries. Try to keep them uniform so they cook evenly.

2. Ice bath soak: Place the cut fries into a large bowl of ice water. Let them soak for at least 30-60 minutes. This helps remove excess starch and improves crispiness.

3. Dry thoroughly: Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat them completely dry-this step matters. Any moisture will prevent crisping and can cause oil splatter.

4. Heat the tallow: In a heavy pot or deep skillet, heat the tallow to 350°F. Use enough so the fries can fully submerge or be mostly covered.

5. Fry the potatoes: Carefully add the fries in batches-don't overcrowd the pan. Fry for about 5-7 minutes, or until golden and crispy.

6. Drain and season: Remove fries with a slotted spoon and place on a paper towel-lined plate. Immediately season with sea salt while hot.

7. Serve right away: These are best enjoyed fresh, hot, and crispy.

Substitutions

If you don't have everything on hand, here are a few simple swaps:

• Potatoes: Yukon Golds can be used for a slightly creamier interior, though they won't get quite as crisp as russets.
• Tallow: Duck fat is a great alternative with a similar rich flavor. You can also use avocado oil, though you'll lose that classic depth.
• Seasoning: Swap sea salt for flavored salts, or add smoked paprika, garlic powder, or rosemary for a twist.

Equipment

Keeping it simple and functional:

• Large bowl (for soaking)
• Sharp knife or fry cutter
• Cast Iron Skillet, Heavy-bottomed pot or Dutch oven T
• hermometer (for accurate oil temperature)
• Slotted spoon or spider strainer
• Paper towels or clean kitchen towels

Related

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