The Secret to Perfect French Fries (Hint: It's Beef Tallow)

Want to know the secret behind those crispy, golden french fries you get at your favorite steakhouse? It's not a fancy technique or expensive equipment. It's beef tallow.

After years of trying every oil and method out there, I finally cracked the code. Here's exactly how I make restaurant-quality fries at home, and trust me—once you try this, you'll never go back.

What You'll Need

• 4-5 large organic russet potatoes
• 1-2 cups grass-fed beef tallow (depending on your pot size)
• Sea salt
• Cold water for soaking
• A heavy pot or Dutch oven
• Thermometer (optional but helpful)

The Method (It's Easier Than You Think)

Step 1: Prep Your Potatoes

Cut your potatoes into even strips—about 1/4 to 1/2 inch thick. Don't stress about perfection; rustic is fine.

Soak them in cold water for at least 30 minutes (or up to 2 hours if you have time). This removes excess starch and helps them get extra crispy. Drain and pat them completely dry with a kitchen towel. Water and hot fat don't mix.

Step 2: Heat Your Tallow

Add your beef tallow to a heavy pot and heat it to 325°F. If you don't have a thermometer, drop in a small piece of potato—if it sizzles gently, you're good.

Why tallow? It has a high smoke point (400°F), so it won't break down or smoke up your kitchen. Plus, it adds an incredible savory flavor that vegetable oil just can't match.

Step 3: First Fry (The Blanching)

Working in batches (don't crowd the pot), add your potatoes to the tallow. Fry for about 5-7 minutes. They should be cooked through but still pale—not golden yet.

Remove them with a slotted spoon and let them drain on a wire rack or paper towels. Let them rest for at least 10 minutes. You can even do this step hours ahead.

Step 4: Second Fry (The Magic)

Crank up the heat to 375°F. This is where the magic happens.

Add your blanched fries back to the hot tallow in batches. Fry for 2-4 minutes until they're deep golden brown and crispy. You'll hear them crackling—that's the sound of perfection.

Remove, drain, and immediately hit them with sea salt while they're hot.

Why This Works

The double-fry method is what restaurants use. The first fry cooks the potato through. The second fry at higher heat creates that crispy, golden exterior we all crave.

But here's the real secret: beef tallow. It stays stable at high heat, doesn't oxidize like seed oils, and gives the fries a rich, savory flavor that makes them taste like they came from a high-end steakhouse.

Pro Tips From My Kitchen

• Save your tallow: Let it cool, strain it through a fine-mesh sieve, and store it in a jar. You can reuse it multiple times.
• Season creatively: Try garlic powder, smoked paprika, or fresh rosemary right after frying.
• Serve immediately: Fries are best hot and fresh. Don't let them sit.
• Use russets: They have the right starch content for crispy fries. Yukon golds work too but won't get quite as crispy.

What Else Can You Fry in Tallow?

Once you've got your tallow heated up, don't stop at fries. Try:

• Chicken wings (unbelievably crispy)
• Onion rings
• Fried chicken
• Donuts (yes, really—old-school bakeries used tallow)
• Fish and chips

The Bottom Line

Making perfect french fries isn't complicated. You just need good potatoes, the right fat, and a little patience. Grass-fed beef tallow gives you restaurant results at home—crispy on the outside, fluffy on the inside, with a flavor that'll have everyone asking what your secret is.

Now you know. It's tallow. Always has been.

Give it a try this weekend and let me know how they turn out. Tag us @thegoldentallowco—I want to see those golden beauties.

Happy frying,

— The Golden Family