- 6-8 yellow/gold or Russet potatoes, large
- Fatworks Grass-fed Beef Tallow, enough to cover 1/3 of the pot, less if you are cooking fewer potatoes
(available at azurestandard.com)
- Azure Cajun King spice mix
- Celtic Sea Salt
- Azure Garlic Granules and Parmesan Cheese
Prep time: 10 minutes
Cook time: 20 minutes
Gluten Free, Paleo Friendly
Wash your potatoes. No need to peel!
Use your Paderno spiralizer (azurestandard.com HA172) to create long curly fries.
While spiralizing, heat your tallow in a big pot on high. You want no more than 1/3 of the pot full of tallow. The tallow is ready when it just barely starts to smoke at around 350-400 degrees Fahrenheit.
Drop your fries into the tallow in small batches. You don’t want to drop all the fries in at once because that will cool the oil down too fast. You will end up with greasy fries that absorbed too much tallow.
When the fries start to float at the surface of the tallow, they are just about done. Take one out to taste test, and if you like the crispiness, take them all out. If you want them more chip-like, you can let them stay in longer. But be careful! The fries go from fry-like to chip-like crunchiness pretty fast!
Take them out and let drain in a metal colander resting inside a bowl.
Season to taste with your favorite Azure seasoning, and serve warm. Enjoy!