Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Method
Preparation
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into evenly sized fries, about 1/4 inch thick.
- 2
Soak the Potatoes
Place the cut fries in a large bowl of cold water and soak for at least 30 minutes to remove excess starch.
- 3
Preheat the Schmaltz
In a large pot or deep fryer, heat the schmaltz over medium-high heat until it reaches 350°F (175°C).
- 4
Dry the Fries
Drain the soaked potatoes and pat them dry with paper towels to remove excess moisture.
- 5
Fry the Potatoes
Carefully add the dried fries to the hot schmaltz in batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes until golden brown and crispy.
- 6
Drain and Season
Remove the fries using a slotted spoon and drain them on paper towels. While still hot, season with salt and black pepper to taste.
- 7
Serve
Serve the schmaltz fries hot as a side dish or snack.