This recipe will make the most incredible French fries you have ever tasted. And junk food is so much more justifiable if you make it yourself.
Russet potatoes (as many as you want – they will be cooked in batches)
Cast iron or enamel pot, or deep fryer
Candy/deep fry thermometer
Pan with drainer rack or paper towels
1. Peel the potatoes if desired, then cut the potatoes into fry size (1/4 to 1/2 inch height and width by length of the potato).
2. Cover the potatoes in water and let sit for at least 30 minutes or up to 12 hours.
3. Remove the potatoes from the water and dry thoroughly with clean dishtowels or paper towels.
4. Place the pot (with thermometer) of tallow on the stove and heat, slowly, until the tallow reaches 370 degrees. When hot, add a small batch of potatoes (too much and the fat’s temperature will drop too drastically). Fry for 3 minutes, then remove potatoes to the sheet with drainer rack or paper towels using the slotted skimmer.
5. Allow the tallow to return to 370 degrees, then repeat the 3‐minute fry with another batch. Continue until you have par‐cooked all of the potatoes.
6. Heat the tallow to 380 degrees. Add a batch of par‐cooked fries and fry for another 3 ½ minutes, or until golden. Transfer fries to sheet to drain, and salt the fries generously.
7. Allow tallow to return to 380 degrees and repeat with the rest of the potatoes, frying in small batches until they are all finished.
Allow tallow to cool off the heat, then strain it through filters, paper towels or cheesecloth into jars for storage. You can use it again to fry, up to 3 times.