4 portions
Tallow is true gold in our Kitchen. It brings a deep, savory flavor you won’t get from regular oils, plus it crisps the fries up perfectly. Current research has shown the benefits of cooking with tallow, which only reaffirms our devotion to it.
Bonus: you can strain and reuse it for your next fry session and is usually very pocket friendly.
Ingredients:
| Russet potatoes (best for that crispy outside, fluffy inside combo) | 2-3 |
| Beef tallow | Enough to fill your pot or fryer 3-4 inches deep |
| Sea salt or kosher | To taste |
| Optional seasonings: Garlic powder, paprika, or fresh herbs for a flavor kick |
Procedure:
1. Prep the Potatoes:
- Peel the potatoes if you prefer, but keeping the skin on works for a rustic vibe.
- Cut them into even sticks, about 1/4 to 1/2 inch thick. Uniform size means even cooking.
- Soak the cut potatoes in cold water for at least 30 minutes (or up to a few hours). This pulls out excess starch for maximum crispiness.
2. Dry Them Well:
- Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
Wet potatoes + hot tallow = splatter city, and we don’t want that.
3. Heat the Tallow:
- In a deep pot or fryer, melt the tallow and heat it to 325°F (163°C). Use a thermometer—temperature is critical here.
4. First Fry (Blanching):
- Fry the potatoes in small batches (no overcrowding!) till They’ll get soft but shouldn’t brown much yet.Pull them out and drain on a wire rack or paper towels.
- Let them cool for a few minutes.
5. Second Fry (Crisping):
- Turn up the heat—get the tallow to 375°F (190°C).
- Fry the potatoes again in batches until they’re golden brown and crispy.
- Drain them on a wire rack or paper towels.
6. Season:
- While they’re still hot, toss the fries with salt. Add garlic powder, paprika, or herbs if you’re feeling extra.
7. Serve:
Dig in immediately—these fries are best fresh and hot.
Cocktail sauce
Two-step, delicious, tipsy dip for your fries.
1. Make a Mayo (Yields 1 cup):
Ingredients:
| Preferred oil (we like Olive oil) | ¾ cups |
| White wine vinegar | ¾ tsp |
| Dijon mustard | 1 ½ tsps |
| Egg yolk | 1 piece |
| Colima salt | ¾ tsp |
| Yellow lemon | ¾ tsp |
Procedure:
- Separate the egg yolk from the egg white and set aside.
- Squeeze the lemon juice and set aside.
- In a bowl, combine the egg yolks with the mustard and mix using a whisk.
- Once combined, slowly drizzle in the oil in a thin stream while continuously whisking to prevent it from curdling.
- Once all the oil has been incorporated, add the vinegar and lemon juice, mixing well.
- Season to taste with your preferred salt and black pepper.
2. Get naughty:
Ingredients:
| Mayonnaise | ½ cup |
| Ketchup | ½ cup |
| Vodka of your choice | ½ cup |
Procedure:
- Mix all ingredients together with joy and it’s ready to serve!
Prepare plenty, usually everyone shovels this dip with their fries.
