Ingredients
Equipment
Method
- Choose whether to peel the potatoes or leave the skins on. If keeping the skins, scrub thoroughly and check for any green color under the skin. If peeling, use a vegetable peeler.
- Trim a flat side on each potato and place it on a cutting board flat-side down for stability. Slice the potato just over 1/4-inch thick, then cut those slices lengthwise into sticks for fries. Place cut fries into a bowl of cold water as you go to keep them from browning.
- Rinse the potato sticks in a colander for about a minute, then soak them again in fresh cold water for 10 minutes. Drain, rinse once more, and dry thoroughly with a kitchen towel.
- Fill a heavy-bottomed saucepan (at least 8 inches wide) or a deep fryer with enough tallow to reach a few inches up the sides. Heat to 325°F (163°C). Fry about half the potatoes for 5 minutes, stirring occasionally, then transfer to a paper towel-lined plate and let rest for 5 minutes. Fries will be very tender but pale in color at this stage.
- Increase oil temperature to 375°F (190°C). Fry the blanched fries for 3 minutes, stirring frequently, until golden brown. Move to a large paper towel-lined bowl, drain briefly, and immediately season with salt while hot so it adheres well.
- Serve immediately, plain or with dips like ketchup, mayonnaise, aioli, or cheese sauce. Enjoy!
Notes
For best results, use russet potatoes for their structure and classic flavor. You can substitute other frying fats, such as peanut oil or vegetable oil, if tallow or duck fat isn't available—though the taste will be subtly different. Letting the fries soak and rinsing them helps remove excess starch and leads to crispier results. Serve fries hot and fresh for the crispest texture. Leftovers can be stored in an airtight container in the fridge and crisped up in the oven, but they're always best enjoyed immediately. Customize by sprinkling additional spices or herbs just after frying if desired.