Tallow french fries are exactly what they sound like: russet potato strips fried in rendered beef fat until the exteriors shatter like glass and the insides stay fluffy and tender. This old-school method, popular before the rise of vegetable oils, produces a deeply savory fry with a rich, beefy aroma that neutral oils simply can’t match. The high smoke point of tallow (about 400°F/204°C) lets you fry at a higher temperature, which means less oil absorption and a genuinely crispier result.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g), scrubbed
- 2 lb (900 g) beef tallow, preferably grass-fed
- 1 tbsp (15 ml) white vinegar (optional, for soaking)
- Cold water, for soaking
- Fine sea salt, to taste
Instructions
- Cut the potatoes into uniform sticks about 1/4-inch (6 mm) thick and 3–4 inches (7–10 cm) long. A mandoline or a sharp chef’s knife works best. Keep the skin on for extra texture, or peel if you prefer.
- Soak the cut potatoes in a large bowl of cold water with the vinegar (if using) for at least 30 minutes, or up to 2 hours. This removes excess surface starch, which helps the fries crisp up and prevents them from sticking together. Drain and rinse thoroughly.
- Dry the potatoes completely by spreading them on a clean kitchen towel or paper towels and patting them very dry. Any remaining moisture will cause the hot tallow to splatter and can lower the oil temperature dramatically.
- Melt the tallow in a heavy-bottomed pot or Dutch oven (at least 5 quarts / 5 liters) over medium heat. Use a deep-fry thermometer to monitor the temperature. Heat to 325°F (163°C) for the first fry.
- First fry (blanch): Carefully add half the potatoes to the hot tallow. Fry for 4–5 minutes, until they are just starting to turn pale golden and are tender but not browned. The oil temperature will drop; keep it around 300–325°F (149–163°C). Use a slotted spoon or spider to transfer the fries to a wire rack set over a baking sheet. They will look pale and limp—this is correct. Repeat with the remaining potatoes.
- Rest and cool: Let the blanched fries rest at room temperature for at least 10 minutes, or up to 2 hours. This step allows the interior to steam and become fluffy, and the exterior to dry out, which is key for ultimate crispness.
- Second fry (crisp): Increase the tallow temperature to 375°F (190°C). Working in batches, add the blanched fries and fry for 2–4 minutes, until deeply golden brown and very crispy. Do not overcrowd; fry in single layer batches.
- Drain and season: Remove the fries with a slotted spoon and transfer to a fresh paper-towel-lined plate or a wire rack. Immediately sprinkle with fine sea salt while still hot. Serve right away.
Tips
- Don’t skip the double fry. The first fry at a lower temperature cooks the inside without browning the outside; the second fry at a higher temperature creates the crisp crust. If you try to do it in one step, you’ll get fries that are either raw in the middle or burnt on the outside.
- Use a thermometer. Tallow has a high smoke point, but it can still burn if overheated. Keep a deep-fry thermometer clipped to the pot and adjust the heat as needed. If the tallow starts smoking, remove the pot from the heat immediately.
- Cut evenly. Uniform fry size ensures even cooking. If some fries are much thicker than others, they won’t cook at the same rate.
- Substitute if needed: If you can’t find beef tallow, you can use duck fat (similar richness) or a high-smoke-point neutral oil like peanut or avocado oil. The flavor will be less beefy, but the texture will still be excellent.
Serving Suggestions
Serve these fries immediately, piled high on a platter or in a paper-lined basket. They’re fantastic with a simple sprinkle of flaky sea salt, but also pair well with a classic burger, a steak, or a roast chicken. For dipping, try a homemade aioli, a spicy ketchup, or a simple malt vinegar mist. They also shine alongside a fried egg sandwich or a hearty salad for a satisfying meal.
Variations
- Seasoned Fries: After frying, toss the hot fries with garlic powder, onion powder, smoked paprika, or a pinch of cayenne for extra flavor.
- Herb Fries: Sprinkle with finely chopped fresh parsley, thyme, or rosemary right before serving.
- Poutine: Top the fries with cheese curds and a hot beef or chicken gravy for a Canadian classic.
- Sweet Potato Version: Substitute sweet potatoes for russets. Note that sweet potatoes cook faster and may need a slightly shorter first fry (3–4 minutes).
Storage and Reheating
Leftover fries will keep in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F (204°C) oven for 5–7 minutes, or until hot and crispy. You can also reheat them in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it will make them soggy. The tallow can be strained through a fine-mesh sieve, cooled, and stored in the refrigerator for up to 3 months; reuse it for your next batch of fries.
Frequently Asked Questions
Can I use a different type of potato? Yes, but russets are best because they are high in starch and low in moisture, which yields a fluffy interior and crisp exterior. Yukon Golds will work but may be slightly less crispy. Waxy potatoes like red or new potatoes are not recommended—they will be dense and chewy.
Is beef tallow healthy? Tallow is a source of saturated fat, and like all fats, it should be used in moderation. It does have a high smoke point, which means it is less likely to break down into harmful compounds at high heat compared to some vegetable oils. However, this is a treat, not a daily staple.
Why do my fries come out greasy? Greasy fries usually mean the oil wasn’t hot enough during the second fry, or you overcrowded the pot. When the oil temperature drops too low, the fries absorb more fat instead of crisping. Always bring the tallow back to 375°F (190°C) between batches.
Can I make these in advance? You can blanch the fries (first fry) up to 2 hours ahead and keep them at room temperature. Then finish the second fry just before serving. For longer storage, freeze the blanched fries on a baking sheet, then transfer to a zip-top bag. Fry from frozen, adding 1–2 minutes to the second fry time.
What can I do with leftover tallow? After frying, let the tallow cool slightly, then strain it through a fine-mesh sieve lined with cheesecloth to remove any bits. Store it in a jar in the refrigerator for up to 3 months. Reuse it for future frying—it gets even better with each use. You can also use it for roasting vegetables or making flaky pie crusts.
Do I need to peel the potatoes? No, leaving the skin on adds texture and nutrients, and it helps the fries hold their shape. If you prefer a more classic diner look, peel them before cutting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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