Tallow fries are, quite simply, the best French fries you’ll ever taste. With their perfectly crispy texture and rich, savory flavor, these fries are in a league of their own.
If you’re a fan of crispy, golden French fries, it’s time to try something different—tallow fries. Deep-frying fries in beef tallow (rendered fat) may sound old-fashioned, but it’s making a comeback for a reason: tallow fries are incredibly crispy on the outside, tender on the inside, and packed with rich, savory flavor. Tallow has been used for deep frying for generations, and its high smoke point makes it perfect for frying at the right temperature without breaking down.
Whether you’re serving them as a side dish or enjoying them as a snack, tallow fries are an unforgettable treat. Beef tallow has a unique taste that gives fries a deeper, fuller flavor, setting them apart from fries fried in regular vegetable oil. Plus, because tallow is a natural fat, it’s a great option for those looking to use fewer processed oils in their cooking.
Making tallow fries is simple. You start with good-quality potatoes, slice them into fries, and fry them in hot beef tallow until they’re crispy and golden. The result is a deliciously indulgent fry that will take you back to the days of old-school diner food, where everything was fried to perfection in beef fat.
Ingredients for Tallow Fries
The ingredient list is simple for this one. All you need is tallow, potatoes and a bit of salt. Plus, whatever you plan to use for dipping, of course!
- 4 large Russet potatoes (or your preferred variety) – Russets are ideal for fries, and that’s what they use at most restaurants with epic fries. They crisp beautifully in tallow.
- 4 cups beef tallow (or enough to submerge the fries) – You can use pre-made tallow or render your own from beef fat. Tallow gives the fries their rich, savory flavor and crispy texture.
- Salt (to taste) – A simple seasoning that enhances the flavor of the fries once they’re cooked.
Russets are always a good choice because they make exceptionally crispy fries. Yukon Gold has a more complex flavor, and they don’t get quite as crisp, but they have a more intense flavor. (And they’re almost as crisp.) Either work great in this recipe.
We rendered our own tallow for this recipe, but I’ll be honest, that took a really long time and wasn’t fun. I’ve since started buying tallow from Fatworks, and their grass-fed tallow is the highest quality I’ve found anywhere.
We found a small stainless steel stovetop fryer with a fry basket, and it’s really been a game changer. The basket is so helpful, and pot is the perfect size for frying up one dinner’s worth of fries.
How to Make Perfect Tallow Fries
We generally peel potatoes for fries, but that’s a matter of personal choice, and completely optional. You can leave the skins on for a rustic touch, just make sure you scrub them extra good if you’re not planning on peeling them.
Cut the potatoes into your desired fry shape, whether that’s thin shoestring fries or thicker, steak-cut fries. Just keep the size consistent so they cook evenly.
These are so good that we ended up investing in a french fry cutter so we can make them more often, and the kids absolutely love taking turns cutting the potatoes into fries. One less thing for mama to do, and they’re happy as clams!
Before frying, you’ll want to soak your cut fries in cold water for at least 30 minutes. Soaking helps remove excess starch, which is key for getting crispy fries. If you really want to go crazy, you can soak them for 2-3 hours in several changes of water, but really, the vast majority of the benefits happen in the first 30 minutes.
Be sure to give them a good rinse after soaking to get all the last bits of starch off.
Once soaked, drain the fries and pat them dry with a towel to remove as much moisture as possible. The drier your fries are before hitting the hot oil, the crispier they’ll be (and the faster they’ll cook, as extra moisture in the fryer makes them take a bit longer to cook).
Just strain them through a colander, rinse, then lay them out on a clean towel (or paper towels) and pat dry on the top.
While the fries are soaking, you can prepare your beef tallow. You’ll need a good amount of tallow to submerge the fries fully for deep frying. You can either render your own tallow from beef fat or purchase pre-made tallow from a butcher or specialty store.
As I mentioned, Fatworks has the highest quality tallow I’ve found anywhere, and it’s what I use when we don’t render our own. (I was able to keep the same batch of tallow going for 8 batches, so you don’t have to buy new tallow every time, but more on that in a minute.)
Frying Tallow Fries
Once your fries are prepped, it’s time to fry them. Whether you opt for a single fry or go for the twice-fried method for extra crispiness, each approach will give you great results.
The single fry method is quick and simple, ideal for when you want a solid, crispy fry without extra steps. The twice-fried method, on the other hand, gives you a crispier exterior with a tender interior, making it perfect for those who want fries with a little extra crunch and texture.
Once Fried Fries
Heat the tallow in a deep pot or fryer until it reaches about 350 to 375°F. A thermometer is essential for keeping the temperature steady—if the oil is too cool, your fries will be greasy; too hot, and they’ll burn before they cook through.
Once the tallow is hot, carefully add the fries in small batches. Don’t overcrowd the pot, as this will lower the oil temperature and make the fries soggy. Fry the fries until golden brown and crispy, which will take about 5 to 7 minutes per batch, depending on the size of the fries. Remove them from the tallow with a slotted spoon and let them drain on a paper towel-lined plate.
Twice Fried Fries
Restaurants use a twice-fried trick to get extra-crispy fries. On the first fry, the fries are cooked until they just start to crisp, and then they’re removed from the oil for 5 to 10 minutes. During that time, they continue to cook through from residual heat. They’re then dropped back into the fryer for a quick final crisp, giving you a tender inside and crisp outside.
When you’re ready to begin, heat your beef tallow to 350 to 375°F and fry the fries in batches. The first fry should be for about 3-4 minutes, just until they begin to turn golden and soft. Then, remove them from the oil and let them rest on a paper towel-lined plate.
Fries after the first fry. They’re just beginning to turn golden.
Once the fries have cooled down a bit, heat the tallow back up to 375°F and return the fries to the hot oil for another 2-3 minutes. This second fry crisps up the exterior, giving you the perfect combination of a tender inside and a super crispy outside. Once done, season with salt while they’re still hot, and you’ll have fries that are irresistibly crispy and delicious every time!
If you’re making multiple batches of fries, you can alternate, and that’s where a fryer with a basket really helps.
Serving Tallow Fries
Season your tallow fries with a sprinkle of salt right away while they’re still hot, and serve them up with your favorite dipping sauces. The crispy exterior, tender interior, and rich, beefy flavor of the tallow make these fries a crowd-pleaser.
Whether you’re serving them as a side dish to a juicy burger or enjoying them on their own, these fries are sure to impress.
Reusing Tallow for Multiple Batches of Fries
One of the benefits of using beef tallow for frying is that it can be reused for multiple batches of fries, saving you time and money. After you’ve finished frying, allow the tallow to cool, then strain it through a fine mesh strainer or cheesecloth to remove any food particles. Store the strained tallow in an airtight container where it’ll keep for at least 4 to 6 weeks.
I actually got this really nifty stainless steel fry oil storage container that comes with a fine mesh strainer for filtering out the last little bits of fries, so you get clean oil every time. It has a nice airtight lid too, and since it’s stainless, you can simply pour the leftover hot oil directly through the strainer and into the container. Carefully of course!
When you’re ready to fry again, simply heat the tallow back up to the appropriate temperature (375°F) and you’re good to go. Reusing tallow not only enhances the flavor of the fries over time, but it’s also more cost-effective than constantly using fresh oil. Just be mindful that after a few uses, the tallow may start to degrade, so it’s best to change it out when it starts to lose its clarity or if the fries begin to taste greasy.
I’ve found that I can re-use the same oil for 6 to 8 batches, so long as I filter well between uses. On that last fry, I like to do a big fish fry, making either fish and chips, or crispy fried shrimp and fries, since fish flavors the oil anyway. It’s a lovely last hurrah for the tallow, and the whole family gets a treat.
Tallow Fries
Equipment
- Stainless Steel Stove Top Deep Fryer
Ingredients
- 4 large potatoes Russet or your preferred variety
- 4 cups beef tallow or enough to submerge the fries
- Salt to taste
Instructions
- Peel and cut potatoes into fries, either thin shoestring fries or thicker steak fries.
- Soak the fries in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry.
- Heat beef tallow in a deep pot or fryer to 375°F. Use a thermometer to ensure the temperature stays steady.
- Carefully add fries to the hot tallow in small batches, being careful not to overcrowd the pot.
- Fry the fries for 5 to 7 minutes or until golden brown and crispy. (Or, for twice-fried fries, fry for 3 to 4 minutes until just starting to crisp, then remove them from the fryer for 5 to 10 minutes, and refry again for another 2-3 minutes. It’s a bit of extra work, but it gives the crispiest fries.)
- Remove the fries with a slotted spoon and drain on a paper towel-lined plate.
- Season with salt while the fries are still hot, and serve immediately.
Notes
- For extra crispy fries, you can fry them twice: fry them once until just golden, remove and drain, then return them to the oil for a second fry until they’re crisp and golden brown.
- You can store leftover tallow in an airtight container after use. Simply strain it and store it in an airtight container for future fry sessions.
- Serve with ketchup, aioli, or your favorite dipping sauce.
Nutrition
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