House-cut Fries | B Recipe
choice of kennebec or sweet potato, served with cajun remoulade (cooked in 100% beef tallow)
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Ingredients
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Fries
Cajun Remoulade
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Kennebec or sweet potatoes. Cut them into thick fries, about 1/4 to 1/2 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch. This will help them become crispier when cooked.
- 3
Heat the Tallow
In a large pot or deep fryer, heat the beef tallow over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 4
Fry the Potatoes
Carefully add the soaked and drained fries to the hot tallow in batches, taking care not to crowd the pot. Fry for about 5-7 minutes until golden brown and crispy.
- 5
Drain and Season
Remove the fries from the pot and drain on paper towels. While still hot, season with salt and black pepper to taste.
Cajun Remoulade
- 6
Combine Ingredients
In a mixing bowl, combine mayonnaise, Dijon mustard, Cajun seasoning, lemon juice, garlic powder, and hot sauce.
- 7
Mix Well
Stir all the ingredients together until well blended. Adjust seasoning to taste.
- 8
Chill
Cover the remoulade and refrigerate for at least 30 minutes to allow the flavors to meld.
