Ingredients
Equipment
Method
- Choose whether to peel the potatoes or keep the skins on. If keeping them on, wash thoroughly and peel a small section to check for green coloring under the skin. If removing the skins, use a vegetable peeler to peel all potatoes.
- Slice a thin piece off one side of each potato to stabilize it on the cutting board. Lay the flat side down and cut the potato into slices about 1/4 inch thick. Then slice these into sticks to form fries, placing each fry into a bowl of cold water immediately to prevent them from browning.
- Rinse the cut potatoes in a colander for one minute. Then, soak them in a bowl of cold water for 10 minutes. Drain, rinse again, and pat the potatoes as dry as possible with a kitchen towel.
- Heat beef tallow or duck fat in a heavy-bottomed saucepan (at least 8 inches wide) or a deep fryer to 325°F (163°C). Fry about half of the potatoes for 5 minutes, stirring occasionally. Transfer to a plate lined with paper towels and let rest for 5 minutes. The fries should be barely colored and tender inside.
- Increase the oil temperature to 375°F (190°C). Return the fries to the pot and fry for an additional 3 minutes, stirring frequently, until they are golden brown. Move the finished fries into a large bowl lined with paper towels.
- While the fries are still hot, season with salt and toss to coat. Serve immediately with your favorite condiments or enjoy them plain.
Nutrition
Notes
You can use another neutral oil for frying if you don't have beef tallow or duck fat, but these fats will give the most flavor. To make ahead, complete the first fry, cool the fries, and refrigerate them, then finish with the second fry just before serving. Store leftover fries in an airtight container in the fridge and reheat in a hot oven to restore crispness. Serve with classic dips like ketchup, mayonnaise, aioli, or nacho cheese. Always salt the fries while they're hot so the seasoning sticks best.