Twice-As-Crunchy French Fries
Ever wonder why McDonald’s fries were so irresistible? Beef Tallow! Here’s the McAllister version.
4 Russet or Idaho potatoes
Aux Délices des Bois Beef Tallow – enough to fill a narrow, deep, heavy bottom pot about 3 inches deep, about 16 oz.
Salt
Cut potatoes into julienne sticks. Rinse, drain, and pat dry.
In the indicated pot, heat the tallow to about 350F. You’ll fry in batches.
Using a slotted spoon or spider spatula, ease potatoes into spitting oil. Stir only as necessary to keep them from clumping together. Fry until golden, about 6 minutes.
Remove to paper towel.
Bring the temperature back up to 350F, and repeat until all potatoes are done.
Beginning with the initial batch, re-fry the potatoes, always waiting for the fat to achieve 350F. The second fry takes about a minute. Remove to a metal bowl and salt.
Fries can be kept warm in a low temp oven until all are done.
