Beef Tallow Pommes Frites Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer more texture). Cut each potato into 1/3 inch (about 8 mm) thick sticks for classic pommes frites. Aim for uniform size so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water, adding ice if you like to keep it very cold. Rinse by swishing the fries with your hands for 30 seconds, drain, then refill with fresh cold water and soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve a crisp exterior.

Dry thoroughly

Drain the fries in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly to remove as much surface moisture as possible — moisture will cause oil to spit and prevent proper crisping. Let air-dry 10–15 minutes after patting if time allows.

Heat tallow (first fry - blanch)

Place 1 to 1.5 inches of rendered beef tallow in a heavy, deep pot or Dutch oven (about 2 cups). Clip a thermometer to the pot and heat the tallow over medium heat until it reaches 300°F (150°C). If your tallow smokes early, add up to 2 tablespoons neutral oil to raise the smoke point slightly. Use caution when heating hot fat.

First fry — cook through

Working in small batches (do not overcrowd), add a portion of the dried fries to the tallow and cook for 4–6 minutes, stirring gently so they don't stick, until the exterior is softened and pale golden but not browned. The internal potato should be cooked through. Maintain the oil at about 300°F. Remove fries with a slotted spoon or spider and transfer to a wire rack set over a sheet tray, or to a paper towel–lined plate. Let rest for 10–15 minutes.

Heat tallow (second fry - crisp)

Increase the heat and bring the tallow to 375°F (190°C). Again, work in small batches. This higher temperature will crisp and brown the exterior quickly.

Second fry — crisp and brown

Fry each batch for 2–4 minutes at 375°F, stirring gently and watching for an even golden-brown color. When the fries are crisp and deep golden, remove with a slotted spoon and drain briefly on a wire rack or paper towels.

Keep warm and serve

If frying multiple batches, keep finished fries warm in a single layer on a sheet tray in a 200°F (95°C) oven while you finish the rest. That keeps them crisp without continuing to cook much.

Season

While fries are still hot, sprinkle evenly with fine sea salt and freshly ground black pepper. Toss gently to distribute. If using parsley, toss with chopped parsley for a fresh finish.

Serve

Serve immediately with optional malt vinegar or lemon wedges on the side. Enjoy with ketchup, aioli, or your preferred dipping sauce.