Retro Beef Tallow French Fries
Indulge in the nostalgic flavor of these classic French fries, prepared using a method that harks back to the days when McDonald's fried their fries in beef tallow. This copycat recipe captures the essence of perfectly crispy, golden fries that are beautifully seasoned and irresistibly tasty. The recipe involves a meticulous brining process that enhances flavor and creates the ideal texture before the final frying stage. Perfect for lunch or a snack, these fries are best served hot, alongside your favorite dipping sauces, for a truly iconic experience reminiscent of the original fast-food delight!
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Russet Potatoes
4 medium (Peeled and cut into 1/4" shoestrings)
Cold Water
8 cups (For brining)
Fine Sea Salt
2 tablespoons (For brining)
Granulated Sugar
2 1/4 teaspoons (For brining)
White Pepper
3/4 teaspoon (For brining)
Citric Acid or White Vinegar
3/4 teaspoon or 2 tablespoons (For brining)
Beef Tallow
As needed (For frying)
Fine Flake Sea Salt
To taste (For seasoning)
Instructions
1
In a 3-quart pot, mix together the cold water, fine sea salt, granulated sugar, white pepper, and citric acid (or vinegar) to create the brine.
2
Peel the russet potatoes and cut them into 1/4-inch shoestring shapes; try to achieve uniformity for even cooking (an adjustable-blade French fry cutter works well).
3
Once cut, place the potatoes in the brine, seal the container, and refrigerate for at least 2 hours to allow the flavors to infuse.
4
After brining, bring the pot containing the brine and potatoes to a full boil. Boil for 1 1/2 to 2 minutes, then drain and rinse the potatoes under cold water to stop the cooking process. Pat them dry thoroughly with paper towels.
5
Arrange the dried potatoes in a single layer in freezer bags, ensuring they do not touch to prevent sticking. Seal the bags and lay them flat in the freezer for at least 2 hours, allowing the fries to freeze solid.
6
Fill your deep-fryer with beef tallow according to the manufacturer’s guidelines and heat to 375°F, ensuring a gradual increase in temperature for stable cooking.
7
Fry the potatoes in batches, placing half of them in the elevated basket before gently lowering it into the hot tallow. Fry for about 2 minutes, monitoring the color; they should turn a light golden brown with slightly darker ends.
8
Carefully lift the basket to let excess fat drain, then secure it and let it sit for 30 seconds for thorough drainage.
9
Transfer the fries to a colander placed in the sink to allow any remaining oil to drain off. Repeat this process for the remaining potatoes.
10
While the fries are still warm, season them lightly with fine flake sea salt while tossing gently to ensure even distribution.
11
Serve immediately with your favorite condiments, and enjoy the taste of authentic retro French fries!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Retro Beef Tallow French Fries?
They are a copycat recipe designed to capture the nostalgic flavor of classic fast-food fries from the era when McDonald's used beef tallow for frying.
What makes these fries taste like the old McDonald's fries?
The combination of using beef tallow for frying and a specific brining process that includes sugar, salt, and acid creates the authentic retro flavor.
Why is beef tallow used for frying?
Beef tallow provides a unique savory depth and a superior crispy texture that vegetable oils cannot replicate.
What type of potatoes are best for this recipe?
Russet potatoes are recommended because their high starch content results in a fluffy interior and a crispy exterior.
How should I cut the potatoes?
You should peel the potatoes and cut them into 1/4-inch shoestring shapes, ideally using an adjustable-blade French fry cutter for uniformity.
What is the purpose of brining the potatoes?
Brining enhances the flavor and helps create the ideal texture for the fries before they are boiled and frozen.
How long should I brine the potatoes?
The potatoes should be refrigerated in the brine for at least 2 hours to allow the flavors to fully infuse.
What ingredients are in the brine?
The brine consists of cold water, fine sea salt, granulated sugar, white pepper, and citric acid or white vinegar.
Why is sugar added to the brine?
Sugar helps the fries achieve a beautiful golden-brown color during the frying process through caramelization.
What does citric acid or vinegar do in the brine?
These acids help the potatoes maintain their structural integrity and prevent them from becoming too mushy when boiled.
Why do I need to boil the potatoes after brining?
Boiling par-cooks the potatoes, which is essential for achieving the correct internal texture and reducing final fry time.
How long should I boil the potatoes?
The potatoes should be boiled for approximately 1 1/2 to 2 minutes after reaching a full boil.
What should I do after boiling the potatoes?
You should drain and rinse them under cold water to stop the cooking process, then pat them thoroughly dry.
Is it necessary to freeze the fries before frying?
Yes, freezing is a crucial step that helps achieve the signature crispy exterior while keeping the inside light.
How long do the fries need to stay in the freezer?
The fries should be frozen for at least 2 hours until they are completely solid.
How should I arrange the fries for freezing?
Place them in a single layer in freezer bags, ensuring they do not touch each other to prevent sticking.
At what temperature should the beef tallow be heated?
The beef tallow should be heated to 375°F in a deep-fryer for optimal cooking results.
How long do the fries take to cook in the oil?
They typically take about 2 minutes to fry until they reach a light golden brown color.
What should the fries look like when they are done?
They should be a light golden brown with ends that are slightly darker.
Why should I fry the potatoes in batches?
Frying in batches prevents the oil temperature from dropping too much, which ensures the fries cook evenly and don't become greasy.
What is the best way to drain the excess oil?
Lift the frying basket and let it sit for 30 seconds, then transfer the fries to a colander placed in a sink.
When should I season the fries?
Season the fries immediately while they are still warm so the salt adheres properly to the surface.
What kind of salt is used for seasoning?
Fine flake sea salt is used for seasoning to ensure even distribution and better flavor.
Can I use an adjustable-blade French fry cutter?
Yes, it is highly recommended for achieving the uniform shoestring shapes necessary for even cooking.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What kind of pepper is used in the brine?
White pepper is used in the brine to add flavor without leaving visible black specks on the fries.
Why must the potatoes be patted dry before freezing?
Moisture on the surface can cause ice crystals to form and may lead to splattering when the fries are added to hot tallow.
What equipment is needed for the frying stage?
A deep-fryer with a basket is recommended to manage the fries safely and maintain stable temperatures.
Can I substitute the beef tallow?
While other oils can be used, beef tallow is essential for achieving the specific 'retro' flavor profile this recipe aims for.
How should these fries be served?
Serve them immediately while hot with your favorite dipping sauces for the best iconic experience.