Crispy French Fries with Wagyu Beef Tallow
The W Sauce
4
10 minutes
15 minutes
350
American
Ingredients
2 large Russet potatoes, peeled and cut into fries
1/4 cup Bear & Burton’s Wagyu Beef Tallow
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 cup water
Directions
Fill a large bowl with cold water and add the cut fries. Soak for at least 30 minutes to remove excess starch, which helps achieve crispiness.
After soaking, drain the fries and pat them dry with paper towels to remove excess moisture.
In a large heavy-bottomed pot or deep fryer, heat the Bear & Burton’s Wagyu Beef Tallow over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
Carefully add a handful of the dried fries to the hot tallow, being cautious to prevent splattering. Fry for about 4-5 minutes or until they start to turn golden but not fully cooked. Remove them and place on a paper towel-lined plate to drain excess fat. Repeat with remaining fries.
Once all fries are par-fried, increase the oil temperature to 375°F (190°C). Fry the first batch of fries again for an additional 3-4 minutes or until they are golden brown and crispy. Remove and drain on fresh paper towels.
While still hot, season the fries immediately with sea salt, black pepper, garlic powder, and paprika. Toss gently to coat evenly.