If you enjoy crispy, golden fries, you might want to try something different—frying them and enjoying beef tallow fries. Using tallow, which is rendered beef fat, may seem old-fashioned, but it’s becoming popular again for a reason. Fries cooked this way turn out very crispy on the outside, soft on the inside, and full of rich, savory flavor.
Tallow has been used for frying for generations. Its high smoke point makes it great for deep-frying because it holds up well under heat without breaking down. Whether you serve these fries as a side or enjoy them as a snack, they offer a bold, satisfying taste. The unique flavor of beef tallow gives fries a deeper and more complete flavor than fries cooked in regular vegetable oil. Also, tallow is a natural fat, so it can be a good choice for people who want to use fewer processed oils in their cooking.
Ingredients for Tallow Fries
The ingredients are simple. You only need beef tallow, potatoes, and a little salt. Add your favorite dipping sauces, and you’re ready.
- 4 large Russet potatoes (or another variety you like) – Russets are ideal because they fry up crispy, which is why most restaurants use them.
- 4 cups beef tallow (or enough to fully cover the fries) – You can either buy it or render it from beef fat. Tallow is what gives these fries their special flavor and texture.
- Salt to taste – Salt brings out the flavor of the fries after cooking.
Russet potatoes are best for crispiness, but Yukon Gold is also a good option. Yukon Golds don’t get quite as crisp but have a richer flavor. Both work well in this recipe.
We rendered our own tallow for this recipe, but honestly, it took a lot of time and wasn’t very fun. Since then, we’ve started buying tallow from a brand called Fatworks, and their grass-fed version is the best we’ve found.
We also got a small stainless steel fryer with a fry basket. It’s made frying much easier. The basket helps a lot, and the pot is the perfect size for making fries for one meal.
How to Make Tallow Fries
We usually peel our potatoes, but that’s up to you. If you leave the skins on, be sure to scrub the potatoes well. Cut them into whatever size you like, from thin shoestring fries to thick steak-cut fries. Just try to keep the sizes even so they cook at the same rate.
We love these fries so much that we bought a fry cutter to make things easier. The kids enjoy helping by cutting the potatoes themselves, which saves me time and makes it fun for them.
Before frying, soak the cut fries in cold water for at least 30 minutes. This step helps remove extra starch, which makes the fries crispier. You can soak them longer, even up to 2 or 3 hours with a few changes of water, but the main benefit comes from the first half-hour.
After soaking, rinse the fries well and dry them with a towel. The drier they are, the better they’ll fry. Wet fries lower the oil temperature and take longer to cook. Use a colander to drain them, lay them out on a clean towel or paper towels, and pat them dry.
While the fries are soaking, you can prepare your tallow. You’ll need enough to cover the fries completely while frying. You can either render your own or buy pre-made tallow. As mentioned earlier, Fatworks offers very high-quality tallow, and we’ve used one batch for up to eight rounds of fries.
Frying the Fries
Once your fries are ready, it’s time to fry them. You can choose a single fry method or the twice-fried method, depending on how crispy you want your fries.
Single Fry Method
This is the easier option and works well when you want quick, crispy fries.
- Heat your tallow to 350–375°F. A thermometer is helpful to keep the temperature steady.
- Add the fries in small batches. Don’t crowd the pot or the oil will cool down, making the fries soggy.
- Fry each batch for about 5 to 7 minutes until golden and crispy.
- Remove with a slotted spoon and place on a plate lined with paper towels.
Twice-Fried Method
Many restaurants use this method to get the crispiest fries.
- First, heat the tallow to 350–375°F.
- Fry the potatoes in small batches for 3 to 4 minutes. They should be soft and just starting to turn golden.
- Remove the fries and let them sit for 5 to 10 minutes on paper towels.
- Raise the tallow temperature back to 375°F.
- Return the fries to the oil for another 2 to 3 minutes. This second fry gives them a crispy outside and soft inside.
- Sprinkle it with salt while it’s hot.
If you’re frying several batches, it helps to rotate between first and second fries. A fry basket makes this much easier to manage.
Serving Tallow Fries
Season your fries with salt right after frying while they’re still hot. Serve with your favorite dipping sauces. Whether you’re pairing them with a burger or eating them by themselves, these fries always get a good response. Their crispy outside and rich taste make them stand out.
Reusing Beef Tallow for Frying
One great thing about beef tallow is that it can be reused. Once you’re done frying, let the tallow cool. Then, strain it through a fine mesh strainer or cheesecloth to remove any leftover food. Store the clean tallow in an airtight container, and it will last 4 to 6 weeks.
We use a stainless steel container with a fine strainer built in. It makes it easy to pour in the hot oil and catch any small bits left from frying. The lid keeps the oil fresh, and since the container is stainless steel, it handles hot oil well.
When you’re ready to fry again, just heat the tallow to 375°F, and it’s good to go. Reusing tallow helps improve flavor over time and saves money. Just know that after several uses, it might start to break down. If the oil looks cloudy or the fries taste greasy, it’s time to replace it.
We’ve found that with proper straining, you can reuse the same tallow for 6 to 8 batches. On the last use, we like to make a big meal like fish and chips or fried shrimp and fries. It’s a great way to enjoy the last bit of tallow, and the whole family enjoys the meal.
