The Ultimate Beef Tallow Fries
Rated 5.0 stars by 1 users
Category
Dinner/Side
Cuisine
American
Author:
Golden Age Snacks
If you’ve ever wondered why old-school fries just tasted better, the secret is almost always the fat. These Beef Tallow Fries are exactly like the ones from the good old days — super crunchy on the outside and soft on the inside. Using Golden Age Beef Tallow gives the potatoes a savory, delicious flavor that you just can't get from vegetable oil. With a simple double-fry method, these are hands-down the best fries you’ll ever make at home.
Ingredients
-
2 large Russet potatoes
-
1 jar (14 oz) Golden Age Beef Tallow
-
Salt, to taste
Directions
Peel your potatoes and cut them into thin matchsticks (about 1/4-inch thick). Soak them in a bowl of ice-cold water for 20 minutes. This washes away the extra starch so they don't get soggy.
Drain the water and pat the fries very dry with a clean kitchen towel. You want them as dry as possible before they hit the hot fat!
Melt the beef tallow in a deep pan or pot and bring it to 400°F.
Working in two batches, fry the potatoes for 5 minutes. They won't be fully brown yet —that’s okay! Scoop them out and set them aside.
Once all the fries have been par-cooked, put the first batch back in for another 3 minutes. This second dip is what makes them golden brown and extra crispy. Repeat with the rest of the fries.
Drain them quickly, toss with plenty of salt while they’re still hot, and serve with your favorite dipping sauce.
Recipe Note
Using Golden Age Beef Tallow for frying is a total game-changer. It has a high smoke point, which means it can get hot enough to crisp the potatoes perfectly without burning. Plus, cooking with beef tallow gives the fries a rich, classic flavor that makes them feel way more satisfying than standard fries.