Hand-cut Tallow Fries Recipe

Prep potatoes

Wash and peel the russet potatoes. Cut each potato by hand into fries about 1/3 to 1/2 inch (8–12 mm) thick. Keep sizes as even as possible for uniform cooking. Place cut fries in a large bowl of cold water and let sit for 30 minutes to remove excess starch. If short on time, 15 minutes will help.

Parboil / blanch (optional but recommended)

Drain and rinse the fries, then transfer to a pot of cold water. Bring to a simmer and cook for 4–6 minutes until the outsides are just tender but centers still firm. Drain well and spread on a tray in a single layer to cool and dry. Pat dry thoroughly with paper towels—removing moisture prevents oil splatter and improves crispness.

First fry (if using two-stage frying)

Heat half the tallow (about 1/2 cup) with the vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potato sticks for 4–6 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10 minutes. If you didn't parboil, only use this blanching fry step.

Final fry

Increase oil temperature to 375°F (190°C). Add the remaining tallow and bring oil back up to temperature. Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Avoid overcrowding. Drain on a rack and immediately season with 1 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper while still hot so seasoning adheres.

Finish with cheese and chives

While fries are hot, sprinkle evenly with 1/2 cup grated Parmesan and 3 tbsp finely snipped chives. Toss gently to distribute cheese and chives across the fries. Serve immediately with the two sauces.

Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add the thinly sliced shallots and a pinch of salt. Cook slowly, stirring occasionally, for 12–18 minutes until the shallots are deeply soft and lightly caramelized but not burnt. Remove from heat and let cool to room temperature.

In a bowl, combine 1 cup mayonnaise, the cooled braised shallots (reserve a teaspoon of minced shallot for garnish if desired), 1 tablespoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and homogenous. Taste and adjust acidity with more lemon juice or salt to your preference. Chill at least 15 minutes to let flavors meld.

In a small bowl combine 3/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped capers, 2 tablespoons finely chopped cornichons or dill pickles, 1 teaspoon lemon juice, 1/4 teaspoon hot sauce, 1/4 teaspoon paprika and 2 tablespoons finely chopped fresh parsley. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir thoroughly, taste and adjust acidity or heat as needed. Chill until ready to serve.