Beef Tallow Fries

I got this recipe from Cookingwithangelika, a cooking and non-toxic lifestyle page that I love to follow. I realized half way through making these fries that her recipe called for Yukon potatoes but I only had russet, so I had to figure out a different way to cook them. The prep for these fries is fairly simple, they just take a long time to cook based on desired crisp. I was so happy with how they turned out and this is now my favorite way to make homemade fries.

INGREDIENTS

4-6 Small/medium Russet Potatoes

4-5 tbsp Beef Tallow (I like Epic)

Salt n Pepper to taste

Garlic Powder

Herbs of choice

INSTRUCTIONS

Preheat oven to 375°F. Wash potatoes and dry. Slice with a mandolin slicer into desired shape, or use a knife. Place fries into a bowl and fill with water. Allow fries to sit in water for 10-20 minutes to remove some starch. The longer the better and crispier the fries will get. Drain water and dry the fries really well. Place in a large bowl and add in tallow, salt and pepper, and garlic powder. Be generous with the salt! I add fresh thyme and rosemary and save some to top after they are cooked. Place on a baking sheet lined with parchment paper. Place in oven and cook for 20 minutes then increase oven temperature to 425°F and cook for 15-25 minutes or until your desired crisp! Top with remaining fresh herbs. If no fresh herbs, dried herbs work great too. Enjoy as is or with your favorite dipping sauces!