Recipe adapted from from Granny’s Vital Vittles. Serving size–one person per potato used.
- A few cups of beef fat – enough so there are two inches of melted tallow in the pan
- A few potatoes (russets are best)
- Wash the potatoes and peel them if desired. Cut your fries into long strips.
- Fill the mixing bowl with cold water and submerge the potato strips in until you are ready to fry them.
- Fill the pan with tallow. Place the pan on a back-burner for safety. Set the burner to high.
- Dry the potatoes in preparation for frying them.
- Wait until the oil is about 350-360 degrees. If you have an instant read thermometer you can use that to tell. If not, wait until a fry sizzles when you carefully slide it into the oil.
- Put the cut potatoes in the grease carefully with the fryer skimmer. Let them cook until they are golden brown.
- Remove with the skimmer and place on a plate with a paper towel to soak up any excess grease.
- Serve immediately. Please follow appropriate fire safety procedures for burning fat (i.e. water will not put out grease fires–have a fire extinguisher handy)
