Snake River Farms Beef Tallow Twice-Fried French Fries

How to Make Snake River Farms Beef Tallow Twice-Fried French Fries

1. 1

   Step 1: Cut and soak the potatoes

   Peel (optional) and cut the Russet potatoes into 1/3–1/2-inch batons for classic fries. Place the cut potatoes in a large bowl and cover with cold water (add ice if your tap water isn’t cold) and refrigerate for at least 30 minutes and up to 2 hours to remove surface starch.

   For this step

   • 2 lbRusset potatoes
   • 6 cupsCold water
   • 6 piecesIce (optional, to keep soak cold)
   
2. 2

   Step 2: Dry and toss with cornstarch

   Drain the potatoes and spread them in a single layer on clean towels or a rack; pat thoroughly dry — moisture prevents crisping. Transfer to a bowl and sprinkle with cornstarch, tossing gently to coat each fry in a light, even dusting; this helps create an extra-crispy crust.

   For this step

   • 2 tbspCornstarch
   
3. 3

   Step 3: Heat the Snake River Farms Beef Tallow

   In a heavy, deep pot or Dutch oven, add Snake River Farms Beef Tallow and heat over medium until the fat reaches 325°F (163°C) on a candy or deep-fry thermometer. Use enough tallow to submerge the fries (about 1–1.5 cups for a medium pot) and adjust heat to maintain the temperature.

   For this step

   • 1 1/2 cupsSnake River Farms Beef Tallow
   
4. 4

   Step 4: First fry (blanch) at lower temperature

   Working in batches, add fries to the 325°F tallow and blanch until they are cooked through but not colored, about 4–6 minutes per batch. Remove with a slotted spoon to a wire rack or paper towels to drain and cool; this step cooks the interior.
   
5. 5

   Step 5: Second fry at high heat and season

   Raise the tallow temperature to 375°F (190°C). Fry the cooled potatoes in batches until deeply golden and crisp, about 2–4 minutes. Transfer fries to a rack or paper towel, immediately season with kosher salt and freshly ground black pepper, and toss gently to coat.

   For this step

   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
6. 6

   Step 6: Serve and store

   Serve hot for best texture with your favorite dipping sauce or as a side. Leftover fries can be reheated in a 425°F (220°C) oven or in a skillet to re-crisp; store cooled fries in an airtight container in the refrigerator for up to 2 days.
   

1. Peel (optional) and cut the Russet potatoes into 1/3–1/2-inch batons for classic fries. Place the cut potatoes in a large bowl and cover with cold water (add ice if your tap water isn’t cold) and refrigerate for at least 30 minutes and up to 2 hours to remove surface starch.
2. Drain the potatoes and spread them in a single layer on clean towels or a rack; pat thoroughly dry — moisture prevents crisping. Transfer to a bowl and sprinkle with cornstarch, tossing gently to coat each fry in a light, even dusting; this helps create an extra-crispy crust.
3. In a heavy, deep pot or Dutch oven, add Snake River Farms Beef Tallow and heat over medium until the fat reaches 325°F (163°C) on a candy or deep-fry thermometer. Use enough tallow to submerge the fries (about 1–1.5 cups for a medium pot) and adjust heat to maintain the temperature.
4. Working in batches, add fries to the 325°F tallow and blanch until they are cooked through but not colored, about 4–6 minutes per batch. Remove with a slotted spoon to a wire rack or paper towels to drain and cool; this step cooks the interior.
5. Raise the tallow temperature to 375°F (190°C). Fry the cooled potatoes in batches until deeply golden and crisp, about 2–4 minutes. Transfer fries to a rack or paper towel, immediately season with kosher salt and freshly ground black pepper, and toss gently to coat.
6. Serve hot for best texture with your favorite dipping sauce or as a side. Leftover fries can be reheated in a 425°F (220°C) oven or in a skillet to re-crisp; store cooled fries in an airtight container in the refrigerator for up to 2 days.