The Secret to Perfect French Fries

What’s the secret to perfectly crisp, golden brown potato perfection? It’s beef tallow! Tallow and potatoes are a match made in heaven. Let’s walk through how to make the perfect homemade French fries. As simple as a French fry might seem, there’s a lot of thought and science to get this right. So be patient, don’t take shortcuts, and reap the delicious benefits.

Why tallow, you ask? Tallow is the rendered fat from beef. Cooking your French fries in beef fat won’t leave you with a fry that tastes like a steak dinner, but it offers a better texture. It makes the fries crispy on the outside and fluffy on the inside without being greasy. It also gives the potato extra layers of complexity, taking a simple fry from ordinary to extraordinary! Fun fact: animal fats such as tallow are far more durable than super-processed seed oils and far more natural, with incredibly high smoke points. They are perfect for deep frying, so you can feel good about what you put in your body and stomach.

Let’s discuss the reasons behind the steps involved in preparing potatoes for French fries. While some steps can be adjusted, changing them can affect the final outcome of the fries. 

• Firstly, why do we rinse and soak the fries? Rinsing and soaking help to remove excess starch and sugars from the potatoes. Skipping this step can cause the potatoes to brown too quickly, trapping moisture inside and making it impossible for them to crisp up properly. 
• Blanching in acidic water helps firm up the potatoes so they don’t fall apart during cooking. Conversely, if the potatoes were cooked in alkaline water, they would fall apart quickly. 
• Tallow blanching provides textural benefits by sealing the outside, allowing the high-heat frying to make the exterior crispy while keeping the fry’s inside fluffy.
• Lastly, while you don’t have to freeze your fries before the final high-heat deep frying, it’s a step worth considering. Freezing the fries helps optimize their potential to get and stay crispy. The freezing process also allows the outside to take on color without overcooking the inside, resulting in a perfect texture. In short, a frozen fry is better and will remain crispy longer.

Ok, now let’s get to the recipe…

CLICK HERE FOR THE FULL RECIPE –>>BEEF TALLOW FRENCH FRIES <<–

VIDEO TIPS TO PERFECT TALLOW FRIES