Beef tallow fries deliver a texture and flavor that few oils can match. From the first bite, you’ll notice a shatteringly crisp exterior and a pillowy interior, with rich beefy notes that elevate simple potatoes into something memorable.
I recommend making homemade fries the next time you crave comfort food because beef tallow fries bring an old-school depth and aroma that modern vegetable oils can’t reproduce.
Crispy Beef Tallow Fries
Equipment
- Heavy-bottomed pot or deep fryer – for stable oil temperature
- Wire rack and baking sheet – for draining and keeping fries crisp
- Thermometer – to monitor tallow temperature accurately
Ingredients
- 900 g 2 lb Russet potatoes, scrubbed and cut into 10 mm sticks
- 500 g about 2 cups beef tallow, rendered and strained
- 15 g 1 tbsp kosher salt
- 5 g 1 tsp black pepper
- Optional: 5 g 1 tsp garlic powder or smoked paprika
- Ice water
Instructions
- Soak the cut potatoes in ice water for at least 30 minutes, up to 2 hours. Soaking leaches surface starch – that starch removal is what lets the fries crisp without turning gummy.
- Drain and pat the fries completely dry with clean kitchen towels. Dry potatoes will sizzle less and brown more evenly when they hit the hot tallow.
- Heat beef tallow in a heavy pot to 325 F (163 C). You should smell a faint meaty aroma and see the surface shimmer – not smoke.
- Blanch the fries in batches for 4 to 6 minutes, until they are cooked through but pale and soft to the bite. They will give off a tender potato scent and slightly creamy texture when pierced.
- Remove blanched fries to a wire rack to cool for 10 minutes. Cooling firms the interior and prevents steaming during the final fry, promoting crispness.
- Raise the tallow temperature to 375 F (190 C). This high temperature creates rapid steam at the potato surface and forms the crisp crust.
- Fry the cooled potatoes in batches for 2 to 4 minutes, until golden brown and crackling when stirred. You’ll hear a vigorous sizzle and see a deepening color at the edges.
- Drain on paper or a rack, season immediately with kosher salt and freshly ground pepper, and toss gently. Seasoning while hot helps salt adhere to the fries’ surface.
- Serve hot, with your preferred dip. I recommend ketchup or a sharp aioli for contrast with the beefy richness of the tallow.
Notes
- Soaking: Ice water removes excess starch for maximum crispiness.
- Temperature: Use a thermometer – 325 F for blanch, 375 F for crisping.
- Batch size: Fry in small batches to avoid lowering oil temperature.
The Flavor Foundations: What Goes Into Legendary Beef Tallow Fries?
- 900 g (2 lb) Russet potatoes: high starch content creates a fluffy interior when cooked.
- 500 g (about 2 cups) beef tallow, rendered: saturated fat with a high smoke point and beefy flavor that promotes deep browning.
- 15 g (1 tbsp) kosher salt: coarse salt adheres well and enhances Maillard reactions for savory depth.
- 5 g (1 tsp) black pepper, freshly ground: volatile aromatics add bright top notes that cut richness.
- Ice water: cold water halts enzymatic browning and leaches surface starch for crisping.
- Optional 5 g (1 tsp) garlic powder or smoked paprika: adds umami and smoky complexity at the surface.
Turn Up the Heat: How to Forge Crispy Beef Tallow Fries?
- Prepare and observe. Cut potatoes into even sticks and note their raw scent – clean, faintly sweet. Soak in ice water for 30 minutes to 2 hours. You’ll see the water cloud slightly as starch leaves the surface; that visual cue tells you the process is working.
- Dry thoroughly. Drain and lay the fries on towels, pressing gently until no surface moisture remains. When dry, they should feel slightly chalky where starch remains minimal. That dryness reduces splatter and supports rapid browning.
- Bring tallow to 325 F (163 C). Watch for a subtle shimmer and a warm, meaty aroma. If the tallow smokes, lower the heat immediately. Maintain a steady temperature for even blanching.
- Blanch in small batches for 4 to 6 minutes. The fries should become tender but pale, with a softer texture when pinched. Blanching sets the interior structure without forming a crust.
- Drain and rest on a wire rack for about 10 minutes. Cooling allows steam to escape and firms the interior. You’ll notice the scent shift from raw potato to gentle roasted notes.
- Heat tallow to 375 F (190 C) for the final fry. This is crucial – the hotter oil creates immediate surface evaporation and Maillard browning for crispness.
- Finish frying in batches for 2 to 4 minutes until golden brown and audibly crackling. The fries should hiss loudly when they hit the fat; that sound equals crisp success. Watch color closely; it moves quickly at this temperature.
- Drain on a rack, season immediately with salt and pepper, and toss lightly. The salt should stick and dissolve into the hot surface, enhancing both texture and flavor. Serve promptly to preserve the contrast between the crunchy exterior and the soft center.
Don’t Make These Mistakes with Beef Tallow Fries
Overcrowding the Fryer
If you add too many fries at once, the tallow temperature will collapse, and the fries will steam instead of crisping. Fix it by frying in smaller batches and waiting for the fat to return to temperature before adding the next batch.
Skipping the Soak
Failing to remove surface starch leads to gummy, limp fries. You should soak in ice water for at least 30 minutes and change the water if it gets very cloudy.
Wrong Temperatures
Cooking only at one temperature either undercooks or overbrowns the fries. I recommend a two-stage method – 325 F for blanching, 375 F for finishing, and using a thermometer to be precise.
How to Store beef tallow fries
Room temperature: For short holds, keep fries on a wire rack for up to 30 minutes; they’ll stay crisp but will soften over time.
Refrigerator: Store cooled fries in an airtight container for up to 3 days. Reheat on a hot sheet pan at 400 F for 5 to 8 minutes to regain some crispness.
Freezing: Flash-freeze blanched fries on a tray until firm, then bag and freeze up to 3 months. For best results, finish-fry from frozen at 375 F until golden. This preserves texture and reduces oil absorption.
Health Benefits of This Beef Tallow Fries
Beef tallow fries provide energy-dense fat and small amounts of vitamin A and D, depending on the tallow source. Potatoes supply potassium and vitamin C.
The dish is naturally gluten-free and can be dairy-free if you omit dairy-based dips.
Frequently Asked Questions
Active prep and cooking typically take about 35 to 40 minutes, plus at least 30 minutes soaking. You should account for cooling between the blanch and final fry.
Yes, you can strain and store used tallow in a sealed container in the fridge for several weeks. I recommend straining through cheesecloth and discarding if it smells off.
Beef tallow is higher in saturated fats but is stable at high heat, which reduces oxidation. Nutritionally, they’re similar in calories, so moderation is key.
You can buy rendered beef tallow from reputable suppliers for convenience. I recommend quality, filtered tallow for the cleanest flavor and best frying performance.
