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.
Jump to:
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
"My family said these were the best fries they've ever had!!"
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Crispy Tallow French Fries
Ingredients
Equipment
Method
- Slice potatoes into even fries.
- Soak in ice water for 30-60 minutes.
- Drain and dry completely.
- Heat tallow to 350°F.
- Fry in batches for 5-7 minutes until golden.
- Remove, drain, and season immediately.
- Serve hot.
Video
Notes
- Drying the potatoes thoroughly is key for crispiness.
- Don't overcrowd the pan-work in batches.
- Best served immediately.
