Beef Tallow French Fries

Beef tallow fries in a brown paper cone spilling onto a counter

5 from 1 vote

Beef tallow French fries are next-level delicious. Made with just potatoes, tallow, and salt, they are simple, wholesome, and better than any drive-thru.

Prep Time10

Cook Time25

Total Time35

Course: Sides + Condiments

Cuisine: American

Servings: servings

Calories: 365kcal

Author: Rebecca Warfield

Equipment

Dutch Oven

Ingredients

3-5 Russet potatoes
water optional
4 cups beef tallow
coarse kosher salt to taste

Instructions

Cut the potatoes into 1/4-inch slices. Optional: Soak the cut potatoes in cold water for 30 minutes. This can yield crispier fries (though I prefer mine unsoaked).
3-5 Russet potatoes, water
Add the beef tallow to a cast iron Dutch oven or a deep, heavy-bottomed pan. Preheat the tallow to 350°F.
4 cups beef tallow
If you soaked the potatoes, drain them and pat them dry with a paper towel. Working in batches, carefully place the potatoes in the preheated beef tallow. Fry for 5-10 minutes or until they are golden brown. How long it takes depends on how thick they are cut and how crunchy you like them.
Using a slotted spoon or tongs, remove the fries and place them on a paper towel-lined plate to drain.
While they are still piping hot, sprinkle them with salt to taste.
coarse kosher salt
Serve right away while they are still hot, crispy, and delicious!

Notes

Depending on how many fries you are making, you can use more or less tallow as needed.
Don't overcrowd the potatoes in the tallow, or they will stick together and not cook evenly. Small batches will yield better results.
Salt the fries while they are still hot. The steam will partially dissolve the salt, making it adhere (and taste) better.
After cooking, let the tallow cool. While it is still liquified (but safe to handle), strain it through a fine mesh strainer or cheesecloth. Then, store it in the fridge for next time.

Nutrition