Martini & Frites Recipe

Chill glass

Place the martini glass in the freezer for at least 10 minutes or fill with coarse ice while preparing the cocktail to thoroughly chill the glass.

Prepare mixing

Fill a mixing glass or cocktail shaker with 1 cup of ice to properly chill and dilute the martini while stirring.

Measure & stir

Pour 2.5 oz gin and 0.5 oz dry vermouth into the mixing glass over the ice. Stir gently with a bar spoon for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted.

Strain & garnish

Dump the ice from the chilled martini glass. Using a julep or Hawthorne strainer, strain the chilled martini into the glass. Express a lemon twist over the drink by pinching the peel to release oils and drop it in, or garnish with a single green olive on a pick.

Prep potatoes

Wash and peel (optional) 1 lb potatoes. Using a mandoline set to a thin setting or a sharp knife, cut the potatoes into very thin (shoestring) matchsticks about 1/16–1/8 inch thick. Keep the cut fries submerged in 2 cups cold water to remove surface starch and prevent browning.

Rinse & dry

After soaking 15–30 minutes, drain the potatoes and rinse under cold running water until the water runs clear. Spread the fries on layers of paper towels and pat very dry — moisture will cause oil splatter and sogginess. Replace towels as they become damp until fries are dry to the touch.

Heat tallow

In a heavy-bottomed pot or deep fryer, add 1 cup beef tallow. Heat over medium-high until the temperature reaches 350°F (175°C). If your tallow is very thick, you may add up to 2 tbs neutral oil to thin; remove the pot from heat to add oil, then return to heat and bring back to temperature. Use a thermometer for accuracy.

Fry in batches

Working in small batches (to avoid overcrowding), gently lower a handful of the dried shoestring fries into the hot tallow using a spider or slotted spoon. Fry for 2–3 minutes, stirring gently so they cook evenly, until they turn golden and crisp. Thin shoestring fries cook quickly; watch closely to avoid burning.

Drain & season

Lift fries out with a spider or skimmer and transfer to a tray lined with fresh paper towels to drain excess fat. Immediately sprinkle with kosher salt (about 1 tsp total across batches) and 1/4 tsp freshly ground black pepper while hot so seasoning adheres.

Repeat & hold

Continue frying remaining fries in batches. If keeping fries warm, place them on a wire rack set over a sheet pan in a 200°F (95°C) oven for up to 20 minutes; avoid longer to prevent sogginess. Re-crisp briefly in the hot fat for 30 seconds if they lose crispness before serving.

Serve

Serve the hot shoestring fries immediately alongside the chilled martini. Provide napkins or a small bowl for dipping if desired.