TALLOW FRIES

Name: TALLOW FRIES
Prep time: 45 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 piece russet potatoes; ice cold water; tallow; pinch salt; mayo; calabrian chilis; 0.25 cup mayo; 2 tbsp finely diced pickle; 1 tsp pickle juice

45 mins prepServes 4

Golden brown tallow fries perfect for a Super Bowl gathering, served with calabrian chili mayo and pickle aioli dips.

4 servings

Checkout experience

Shop ingredients

Instructions

Grab 2 russet potatoes and slice into fries. Transfer to a large mixing bowl and cover with ice cold water. Let soak for at least 30 minutes. Pat dry and set aside. Then, heat a large pot or dutch oven over medium heat. Add enough tallow so that it’s at least 1 inch deep. Wait until the oil is crackling and add in the first batch of fries—I ended up doing 3 batches so I didn’t overcrowd the pot. Cook each batch for about 7-8 minutes, or until golden brown. Transfer directly to a wire rack. Sprinkle with salt. Then mix together the dips! For the calabrian chili mayo, mix together equal parts mayo and calabrian chilis. For the pickle aioli, mix together about 1/4 cup of mayo with 2 tbsp of finely diced pickle & 1 tsp of pickle juice. Serve together and enjoy!

View original recipe

TALLOW FRIES

What you need

Instructions

More recipes

Salted Maple Matcha

Maple Cinnamon Butter

PB&J Smoothie

Wild Blueberry Syrup & Fluffy Sourdough Discard Pancakes

Cheesy Pull Apart Dinner Rolls

Crispy Oven Baked Truffle Fries

Carrot Fries with Truffle Aioli

Whipped Ricotta with Italian Crisp

Sourdough Fried Pickles

HOMEMADE HAMBURGER HELPER

COCONUT CURRY RAMEN with Crispy Ponzu Tofu

Dirty Martini Butter