Fries are one of the all-time beloved side dishes to any meal. Thin and crispy, long and skinny, thick-cut, whatever you like, these simple beauties are a staple in most restaurants and dining experiences. We are all aware that some places do it better than others, but however they are done best, one thing that is essential is the frying oil you use. Most fast food restaurants used beef tallow up until the 90’s when the change was made to highly processed seed oils. Here at Ballerina Farm, we pride ourselves in ingredients that are whole, non-processed and the most nutrient dense–beef tallow being one of them. Be careful if you make these, because you’re not going to want to have fries anywhere else.
Ingredients
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6 russet potatoes, peeled and sliced into your desired fry shape
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1 x tub Ballerina Farm Beef Tallow
Method
- Get a heavy-bottomed pot (example: cast iron) and fill it with the beef tallow. Place over medium to medium high heat until it reaches 325 F.
- Blanch these fries for about 2-3 minutes until cooked through, not wanting any color on the outside. Do this in batches until they are all par-fried.
- Drain them on a wire rack and place into a freezer until cooled down. This will help get the crispy exterior when we do the double fry.
- For the double fry, get your pot of tallow to 400 F and drop in a handful of your fries.
- The temperature will drop, so this will take some learning to see where the temperature falls when putting them in.
- Fry until golden brown and crispy on the outside, about 1-2 minutes.
- Season liberally with the Paprika & French Salt.
- Enjoy!
