Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skin on for texture). Cut into even batons about 1/3 to 1/2 inch thick so they cook uniformly. Aim for 1/4–1/2 inch thickness for classic fries.

Rinse and soak

Place cut fries in a large bowl of cold water and rinse to remove surface starch. Change the water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This removes excess starch and helps achieve crispness.

Par-dry

After soaking, drain the fries in a colander and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry. Excess moisture will make the batter not adhere and cause oil spatter.

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1 tsp salt and 1 tsp black pepper. Add the 3 tablespoons cold water and start whisking while slowly adding the 1 cup cold club soda (or sparkling water) until you have a smooth, slightly thick batter that coats the back of a spoon. Batter should be thin enough to coat fries in a light layer but not runny like water. Keep batter cold by placing the bowl over a larger bowl with ice if your kitchen is warm.

Heat half of the beef tallow (about 1/2 cup) in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers gently and small bubbles form on a wooden spoon inserted into the fat. Fry the dried potato sticks in a single layer or in small batches for 4–6 minutes until they are cooked through but not brown — they will look pale and limp. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes. This first fry cooks the interior.

Heat remaining tallow (or adjust to have a total amount so oil depth is about 1 to 1.5 inches in your fryer) and increase temperature to 375°F (190°C). While oil is heating, toss a small handful of the par-cooked fries into the batter, coating them evenly — use tongs or a fork to lift and allow excess batter to drip back into the bowl. Working in small batches, carefully lower battered fries into the hot tallow. Fry for 2–3 minutes until batter is golden and crisp. Remove to a wire rack set over a sheet pan to drain and stay crisp.

For extra crispness, you can give the fries a brief second fry (unbattered) at 390–400°F for 30–60 seconds, but this is optional. If you choose to double-fry, do it immediately after removing the battered fries and before seasoning.

Immediately after frying while the fries are hot, sprinkle evenly with the kosher salt (about 2 tsp, adjust to taste) and freshly ground black pepper (about 1 tsp or to taste). Toss gently on the wire rack or in a warm bowl so seasoning coats evenly.

Serve the battered and tallow-fried fries hot with your choice of condiments. Leftovers can be reheated in a 425°F (220°C) oven for 6–8 minutes to re-crisp.