Frites Recipe

Prep potatoes

Wash and scrub 2 lbs Yukon Gold potatoes thoroughly (do not peel unless you prefer). Using a knife or mandoline, cut potatoes into uniform sticks about 1/3 inch (8 mm) thick. Aim for consistent size so they cook evenly. Place cut fries in a large bowl of cold water as you work to prevent browning.

Rinse and soak

Drain the first bowl of starchy water, then refill with fresh cold water and continue to rinse the cut fries until the rinsing water runs much clearer. Then cover the fries with cold water and soak for at least 30 minutes (up to 2 hours) in the refrigerator — this removes excess surface starch and yields crisper fries.

Dry thoroughly

After soaking, drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface causes oil spatter and prevents proper crisping. Allow to air-dry 10–15 minutes if necessary, then give a final pat before frying.

First cook — blanch (low-temperature cook)

In a heavy-bottomed pot or deep fryer, add 2 cups beef tallow and heat to 300°F (150°C). If you do not have a thermometer, heat gently until a small piece of potato placed in the fat makes gentle, steady bubbles but does not brown. Working in a single layer and not crowding the pot, add fries and cook for 6–8 minutes until the potatoes are cooked through and pale, slightly translucent at the edges but not colored. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let fries cool for at least 10 minutes. (If tallow is very thick, you can add up to 2 tablespoons neutral oil to thin it and improve flow; this is optional.)

Rest

Allow the blanched fries to rest at room temperature for 10–30 minutes. You can refrigerate briefly if preparing ahead — this rest helps the interior set and the exterior dry, improving final crispness.

Second cook — finish (high-temperature crisping)

Increase the tallow temperature to 375–400°F (190–205°C). Again, working in batches to avoid crowding, return blanched fries to the hot fat and fry until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Stir gently to ensure even browning. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel-lined tray to drain.

Season and serve

While still hot, immediately sprinkle the fries with 2 teaspoons fine sea salt (adjust to taste) so it adheres to the surface. Serve hot for best texture and flavor.

Safety and storage notes

Monitor oil temperature with a thermometer; do not let tallow smoke. Strain cooled tallow through a fine sieve or cheesecloth to remove small bits if you plan to reuse it, and store in a sealed jar in the refrigerator. Leftover fries can be reheated in a 400°F (200°C) oven or in a single layer under a broiler for a few minutes to re-crisp, but are best eaten fresh.