Ingredients
Scale
- 4 large Russet potatoes
- 1.5 cups high-quality beef tallow (grass-fed preferred)
- 1 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- Optional: 1 tablespoon nutritional yeast for a cheesy, high-protein boost
Instructions
- Wash and peel the potatoes. Slice them into even sticks, approximately 1/4 inch thick. Try to keep the sizes consistent so they cook at the same rate.
- Place the cut potatoes in a large bowl of cold water for at least 30 minutes. This removes excess starch, which is the secret to achieving a crispy texture rather than a soggy one. After soaking, pat them completely dry with a clean kitchen towel.
- In a heavy-bottomed pot or deep skillet, melt the beef tallow and heat it to 325°F (160°C). Carefully add the potatoes in batches and fry for about 5 to 7 minutes. They should be soft but not browned. Remove them with a slotted spoon and drain on a wire rack.
- Increase the heat of the tallow to 375°F (190°C). Return the potatoes to the hot fat and fry for another 3 to 5 minutes until they are deep golden brown and very crispy. This second fry is what creates the perfect crust.
- Immediately transfer the hot fries to a bowl. While they are still glistening with tallow, toss them with sea salt, garlic powder, paprika, and nutritional yeast if using. Serve immediately while hot.
- Cook Time: 40 minutes