South Chicago Packing 100% Pure Tallow-Fried French Fries

How to Make South Chicago Packing 100% Pure Tallow-Fried French Fries

1. 1

   Step 1: Cut and soak the potatoes

   Peel (optional) and cut russets into 3/8–1/2 inch (1–1.2 cm) sticks for classic fries. Immediately transfer cut fries into a large bowl of ice water and soak at least 30 minutes (or up to 2 hours) to remove surface starch and prevent discoloration.

   For this step

   • 2 lbRusset potatoes
   • 6 cupsIce water
   
2. 2

   Step 2: Dry and dust with cornstarch

   Drain the potatoes and spread on a clean kitchen towel or paper towels; pat completely dry. Transfer to a large bowl, sprinkle with 1 tablespoon cornstarch, and toss lightly to coat—this thin coating helps form an extra-crispy crust during frying.

   For this step

   • 1 tbspCornstarch
   
3. 3

   Step 3: First (blanch) fry in tallow

   In a heavy 4–6 quart pot or Dutch oven, warm South Chicago Packing 100% Pure tallow to 300°F (150°C) using a deep-fry thermometer. Working in batches, fry the potatoes for 4–6 minutes until they are softened and pale (not browned). Remove with a slotted spoon to a wire rack or baking sheet lined with paper towels and let cool 10–20 minutes.

   For this step

   • 2 1/2 cupsSouth Chicago Packing 100% Pure
   
4. 4

   Step 4: Rest and reheat tallow

   While the fries rest, raise the tallow heat to 375°F (190°C). Allow the oil temperature to stabilize—this higher second temperature is key to achieving the crisp exterior without overcooking the interior.
5. 5

   Step 5: Second fry, season, and serve

   Fry the cooled fries again in batches at 375°F (190°C) for 2–3 minutes until deeply golden and crisp. Drain briefly on a wire rack, immediately season with kosher salt and freshly ground black pepper to taste, toss with chopped parsley if using, and serve hot. Reserve strained tallow for future use—store in an airtight container once cooled.

   For this step

   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 2 tbspFresh parsley (optional, chopped)
   

1. Peel (optional) and cut russets into 3/8–1/2 inch (1–1.2 cm) sticks for classic fries. Immediately transfer cut fries into a large bowl of ice water and soak at least 30 minutes (or up to 2 hours) to remove surface starch and prevent discoloration.
2. Drain the potatoes and spread on a clean kitchen towel or paper towels; pat completely dry. Transfer to a large bowl, sprinkle with 1 tablespoon cornstarch, and toss lightly to coat—this thin coating helps form an extra-crispy crust during frying.
3. In a heavy 4–6 quart pot or Dutch oven, warm South Chicago Packing 100% Pure tallow to 300°F (150°C) using a deep-fry thermometer. Working in batches, fry the potatoes for 4–6 minutes until they are softened and pale (not browned). Remove with a slotted spoon to a wire rack or baking sheet lined with paper towels and let cool 10–20 minutes.
4. While the fries rest, raise the tallow heat to 375°F (190°C). Allow the oil temperature to stabilize—this higher second temperature is key to achieving the crisp exterior without overcooking the interior.
5. Fry the cooled fries again in batches at 375°F (190°C) for 2–3 minutes until deeply golden and crisp. Drain briefly on a wire rack, immediately season with kosher salt and freshly ground black pepper to taste, toss with chopped parsley if using, and serve hot. Reserve strained tallow for future use—store in an airtight container once cooled.