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Ingredients
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Tallow Fries
Lemon Chive Aioli
Method
Tallow Fries
Prepare potatoes
Wash and peel the russet potatoes if desired. Cut potatoes into 1/3–1/2-inch thick sticks (classic fry shape). Place cut fries in a large bowl of cold water to remove surface starch. For best results, soak 30 minutes; up to 2 hours is fine. Add ice to the soaking water if you want them extra crisp.
Rinse and dry
After soaking, drain the potatoes and rinse under cold running water until the water runs mostly clear. Spread fries on a clean kitchen towel or paper towels and pat very dry. Removing moisture is important to prevent oil splatter and to get crisp fries.
Toss with cornstarch
Place dried fries in a bowl. Sprinkle the 1 tablespoon of cornstarch over the fries and toss gently to coat evenly. The thin cornstarch coating helps create a crisp exterior when fried.
Heat tallow
Place the rendered beef tallow in a Dutch oven or heavy pot and heat over medium-high until it reaches about 300°F (150°C) for the first blanch. If you don't have a thermometer, heat until the tallow shimmers and small bubbles form on a test piece of potato but it does not brown quickly.
First fry (blanch)
Working in small batches (avoid crowding), add fries to the hot tallow and cook for 4–6 minutes until the potatoes are pale and tender but not browned. Remove fries with a slotted spoon and drain on a wire rack or paper towels. Let blanched fries cool for at least 10 minutes (you can refrigerate briefly to speed cooling).
Increase heat
Raise the heat so the tallow reaches 375°F (190°C) for the second fry. If using a thermometer, monitor closely; tallow holds heat well.
Second fry (crisp)
Return cooled fries to the hot tallow in batches and fry 2–4 minutes until golden brown and crisp. Remove with a slotted spoon, drain on a wire rack or paper towels, and immediately season with the 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, tossing gently to distribute.
Serve
Serve the hot tallow fries immediately alongside the lemon chive aioli.
Lemon Chive Aioli
Prepare base
In a medium bowl, whisk together the room-temperature egg yolk, 1/2 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until combined and slightly thickened.
Emulsify
Very slowly, start adding the neutral oil drop by drop while whisking vigorously to begin the emulsion. Once the mixture begins to thicken and emulsify, you can add the oil in a thin, steady stream while continuing to whisk until all 3/4 cup of oil is incorporated and the aioli is glossy and thick. If the mixture breaks, whisk a teaspoon of warm water or another egg yolk in a clean bowl and slowly whisk the broken mayo into it.
Finish and season
Fold in the 2 tablespoons minced chives, 1/2 teaspoon finely grated garlic, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt or lemon juice to preference.
Chill briefly
Cover and refrigerate the aioli at least 15–30 minutes to let flavors meld. Bring to cool room temperature for a few minutes before serving if desired.