So, my potato-eating life has been infinitely better since I learned the secret to crispy homemade french fries. Since then, I’ve made crispy fries and hash browns many times, usually frying in bacon grease, though occasionally in olive oil and/or coconut oil if we were low on the pig-fat.
Well, recently I made homemade beef stock using the soup bones that we got as part of our cow share. After straining the broth and cooling it in the fridge, there was a gorgeous layer of white tallow on the top. Of COURSE I saved it! And this weekend I experimented with my first beef tallow by making home fries.
I cut my potato into about 1/4” cubes and put them into some ice water… I’m not sure why, but I’ve read that that’s a good idea when making fries or whatnot so I figured I’d give it a try. After a few minutes of icy soak, I rinsed the potatoes in cool water to wash off the starch that had come out into the water, then threw them on a towel to dry.
While the potatoes were drying on the towel, I melted some tallow in my frying pan. When it was hot, I threw in the potatoes (carefully, because some spattering happens at first). When they became translucent, I removed them to a paper-towel-lined bowl to rest for a bit. At this point I also turned off the burner so the fat wouldn’t just sit there being hot for no reason.
After about 5 minutes, I reheated the tallow and tossed the potatoes in again. This is the crisping step… they started turning goldeny brown on the edges, like this:
And after several minutes, they were the perfect texture – crisp on the outside, hot and creamy on the inside. I sprinkled them with seasoned salt and drained them on a paper towel again before serving them up with our grain-free pancakes. My husband says, “They were really good. They were really crispy and tasty.”
- Wash and cut your potatoes into chunks.
- Soak chunks in ice water.
- Rinse chunks.
- Dry chunks.
- Heat tallow.
- Cook potatoes in tallow until translucent.
- Let potatoes rest on some paper towels for about 5 minutes. Also turn off the burner.
- Reheat tallow.
- Cook potatoes until golden brown and crispy.
- Season however you like.
- Drain on paper towel again, or toss in a paper lunch bag to soak up excess fat.
- Eat the best homemade home fries ever.
Also – this is my first time using tallow and I LOVED it. It had the high smoke point and stability of bacon grease, but with the benefit of being a very clean fat. It basically looked totally clear in the pan, as if I were cooking in water. It smelled slightly beefy as I cooked with it, but the potatoes didn’t take on any beefy flavor. They definitely tasted like potatoes and the seasonings I used, not like leftover steak. I’m definitely looking forward to using tallow in the future!