- 3 Large Russet Potatoes
- 3 quarts (3 Liters) water
- 2 Tbsp (28g) white distilled vinegar
- 1 ¼ Tbsp (18g) kosher salt, plus more to taste
- 1 tsp (3g) baking soda
- 3 quarts (3L) tallow for frying
Prep
Overnight
Cook
10 minutes
Total
12 hours
Serves
4
people
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Ingredients
Directions
- Into a 6 quart stock pot add vinegar, salt, and baking soda.
- While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks.
- Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning.
- Once the pot is boiling, reduce the heat to a light simmer.
- While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes.
- Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray.
- Heat tallow over medium high heat in a heavy bottomed Dutch oven to 350°F (176°C).
- Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny.
- Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel-lined baking tray. Using another paper towel, lightly press into the fries to ensure they are completely dry.
- Once the fries are dry, place them in the freezer overnight.
- Heat tallow over medium high heat in a heavy bottomed Dutch Oven to 350°F (176°C).
- Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Gently transfer to a wire rack-lined baking tray.
- Season the fries with salt while hot, serve, and enjoy.
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