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Want fries as good as you remember back before the 1980’s? The secret is to fry them in beef tallow!
Ingredients
- 1/4 to 1/2 cup lard, tallow or butter
- OR 2-4 liters of rendered beef tallow for deep frying
- 4-6 large potatoes, cut into wedges
- unrefined sea salt and pepper
- fermented sriracha sauce
- homemade mayonnaise
Instructions
- Cut potatoes into wedges and place on a baking sheet with lard, tallow or butter dabbed here and there. Bake at 325-350°F until cooked, approximately 60 minutes. Stir at least twice to mix in the fat.
- OR deep fry in beef tallow until the potato wedges turn golden brown and float to the surface.
- Salt and pepper to taste. Serve with fermented sriracha sauce and homemade mayonnaise.
The Belgian secret is horse fat.
In the 1960’s McDonalds used the good fats of lard & tallow to make their French fries.
I worked in restaurants and they cut the potatoes then soak them in water ideally overnight or 4 hours for a quick soak. The spuds soak up the water and when fried the water steams the inside while the oil forms a crispy crust and voila no more dry burnt fries!
Apparently, soaking potatoes in water before frying, baking or roasting, at high temperatures, reduces the harmful chemical acrylamide from forming.
And it also reduces the starch content… you could use the starch water for ironing!! Just let it settle a while before pouring into your spray bottle.