Ever since we started rendering our beef fat into tallow we have been hooked on our baked french fries! Chip truck fries just don’t compare and the health benefits of grass-fed beef fat far outweigh any cravings to go out. Did you know that the secret to McDonald’s (yes the fast food place!) success were their fries that were deep fried in BEEF FAT! Now they use fake stuff and veggie oil to imitate the original taste.
Our two favourite ways to use it are these fries and for frying eggs (we find animal fats, especially tallow keep our cast iron pans seasoned like no other fat or oil!).
If you’ve never tried beef fat for cooking before, here are a few tips to using it:
- You can keep it on the counter! Beef fat doesn’t go rancid quickly like vegetable oils.
- It is very hard at room temperature. Use a fork or butter knife to get it out of the jar.
- If you need to coat any veggies with it (or your potatoes for the fries), consider melting it first in a small pot or a microwave if you use one.
AND NOW, for the recipe 😉
Baked French Fries
Makes ~ One Cookie Tray worth of fries
- 3-4 medium-large organic potatoes
- 1-2 heaping Tablespoons of Little Trickle Farm tallow
- Salt & Pepper to taste
- Herbs, such as rosemary or thyme (optional)
- Preheat oven to 375F.
- Cut potatoes into long thin slices (like french fries!) to fill a large baking tray and place them in a large pot of water.
- Bring water to a boil and simmer potatoes for only 2 minutes.
- Drain water and place potatoes on a large baking sheet. If you want you can put a piece of parchment under the potatoes.
- Add 2 heaping tablespoons of tallow and stir to allow the fat to melt and coat all the potatoes. Stir in herbs if desired.
- Add salt & pepper to taste.
- Place in oven and stir occasionally.
- Cook for 40 min or until your desired crispiness.