DIRECTIONS

STEP 1

Spiralize the potatoes.

If you do not have a spiralizer the best way to make “matchstick” fries is to cut a little piece from one side of a peeled potato so it can stand securely on the cutting board. Cut lengthwise into 1/4-inch thick slices, then take each slice and cut again into ¼ inch matchsticks.

STEP 2

Soak in cold water for 5-10 minutes. Yes you better soak your spuds! This draws out excess starch and will make them crispier on the outside and more tender on inside. Just soak for 5-10 minutes in a bowl then drain water from bowl. Rinse again with cold water, then dump the rinsed water. Pat dry with paper towel or kitchen towel. Make sure the water is off to avoid spattering.

STEP 3

Heat Beef Tallow/Duck Fat  to 350 °F

STEP 4

Put in fries in fryer in small batches so you do not lower the temperature of the oil. For shoestring style cook each batch for 2-3 minutes, for matchstick style cook around 5 minutes or so.

STEP 5

Transfer on a paper towel. (Note: If you are making a more traditional French fry cut, let the fries sit for 10 minutes and then re-fry for 2 minutes. Then remove again from oil and transfer to paper towel once more.)

STEP 6

Salt to taste. (Note: If you are making a more traditional French fry cut, remove let the fries sit for 10 minutes and then re-fry for 1-2 minutes, then remove again and transfer to paper towel once more, then salt.)

Dip in ketchup or our favorite Chicken Fat Aoili Sauce (recipe here) or the Bison Burgers with Beef Tallow (recipe here) 

LOVE THE RECIPES SHARE THE FAT

• 
• 
• 
•