The authentic way to make Belgian Fries with beef tallow (fries are not French!)

Heat the fryer to 375°F.

Add beef tallow to the fryer until the level is sufficient.

Use fresh potatoes, preferably white russet; do not use frozen.

Cut the potatoes into desired thickness, both thin and thick fries.

Soak the cut potatoes in cold water to release starch and prevent discoloration.

Dry the soaked potatoes thoroughly to avoid oil splatter during frying.

Cook the fries at 320°F for the first cook to partially cook them.

Remove the fries from the fryer and let them rest for about 30 minutes to cool and gel the starch.

After resting, heat the fryer to 375°F for the second cook.

Cook the fries until they are golden brown, checking occasionally to prevent sticking.

Serve with salt, and optionally with mayo and ketchup.

Equipment Needed

Dietary

Allergens