French Fries Recipe

Peel and cut

Peel the russet potatoes. Using a sharp knife or mandoline with a julienne setting, cut the potatoes into shoe-string fries about 1/8"–1/4" (3–6 mm) thick and roughly 2–3 inches long. Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut potatoes in a large bowl and rinse under cold water until the water runs mostly clear to remove surface starch. Then cover with 4 cups of cold water and optional ice and soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispness.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry—any surface moisture will cause oil splatter and reduce crispness.

Heat beef tallow

Pour 2 cups of beef tallow into a heavy-bottomed dutch oven, deep skillet, or fryer. Heat over medium-high heat until the temperature reaches 325°F (163°C) for the blanch step. Use a deep-fry thermometer for accuracy. If you don't have a thermometer, heat until fat shimmers and a single fry bubble appears slowly when tested.

First fry (blanch)

Working in small batches (do not overcrowd), add a portion of the dried potatoes to the hot tallow and fry for 3–4 minutes until they are cooked through but still pale and limp—do not let them brown. Remove with a slotted spoon or spider to a wire rack set over a baking sheet to drain. Repeat with remaining batches. Let the fries cool for 10–15 minutes; you can refrigerate briefly to tighten the surface if desired.

Increase heat

Raise the oil temperature to 375°F (190°C). Ensure it reaches and stabilizes at this temperature before the second fry.

Second fry (crisp)

Working in batches again, fry the blanched fries for 2–3 minutes until golden brown and crispy. Stir gently to ensure even browning. Remove fries to a wire rack or paper towel–lined tray to drain excess fat.

Season

Immediately after frying and while still hot, sprinkle the fries evenly with fine sea salt (about 1 tsp for the entire 1 lb), and a light dusting of freshly ground black pepper if desired. Toss gently to coat.

Mix base

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth.

Add aromatics

Stir in 1 tablespoon minced chives, 1 tablespoon minced parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried dill (optional), and 1 teaspoon lemon juice.

Season to taste

Taste the ranch and add salt and black pepper to taste. If the sauce is too thick, thin with a little more buttermilk (1 tsp at a time) until desired consistency. Chill for at least 10 minutes if time allows to let flavors meld.

Serve

Portion the hot fries into a basket or plate and serve alongside a ramekin of ranch dressing.