The best french fries ever! French fries with a fluffy interior and a bubbly golden brown exterior cooked just like McDonald’s used to do in beef tallow. These french fries are crunchy throughout the entire meal even after they cool off. We tested so many methods and landed on J. Kenji López-Alt’s method which was similar to his “Best Buffalo Wings” which is our favorite crispy chicken wing recipe and method.
Recipe: https://www.meatchurch.com/blogs/recipes/the-best-french-fries-ever
Crispiest Chicken Wings Ever recipe: https://youtu.be/FygC_E1-x7E
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: https://bit.ly/447J0f7
Montana Knife Co – https://bit.ly/mcmkc
Tallow: https://www.amazon.com/dp/B0881XTCR3
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39 Comments
Soooo…..I am a self described French Fry expert, and I LOVE this method..!! The version I had was slightly different but the results are the same. There is not a better French fry out there.
Whenever I do fries I season them with your honey hog bbq rub as soon as they come out of the oil. They're phenomenal like that. My wife says they're the best fries ever
Man I just got the new blanco seasoning and man is that stuff delicious!! Prolly my new favorite!
I need to try Blanco next. I've been using Texas Sugar and they come out great.
McDonald’s fries are the worst. They are cold and limp. I think you’re thinking of McDonald’s fries years ago. They were the best about 30 years ago but now they awful
I have experimented with different French fry methods and also discovered that freezing before the second fry is important for crispy fries. You're the first YouTuber I've heard that mentions this important detail. Freezing not only keeps potato intact, it's what makes it crispy. No need for vinegar. The parboiling first fry method was OK, but it left too much moisture inside and the interior was more soggy than fluffy and potatoes turn dark if left out for too long. My preferred method is to soak the raw fries in water to remove surface starch, then pat them dry before the first fry. Fry thickness=0.5 in. The first fry was at a lower temp (around 270F-290F) and I found that temp control during first fry was easiest using lard for some reason. Fry until potatoes float to the surface (usually around 5-7 min). Remove immediately and let cool, then freeze. Second fry was in tallow at a higher temp (425F-435F) using half-thawed potatoes. Fry until your desired crispiness and color. This by far produces the crispiest, fluffiest fries that I've made so far.
So much healthier in tallow as well
I'll stick with frozen fries from grocery store and an air fryer , tastes just as good
Where daphuk i get beef tallow? Off online way too expensive. Got damn
Do the fries have to be frozen for any minimum length of time or is an hour in the freezer enough time? Just for cooking and eating same day. Thanks!
So, can we amp this up for thick cut steak fries?
6:30am now I want French fries
Do we need to cover these fries in the freezer?
Anyone ever tried smoking the raw potatoes first? Prep the potatoes as normal, placed on a cooling rack to get all the smokiness around them, then into the smoker for like an hour or so at a low (brisket smoking) temp, . Remove from the smoker, freeze as recommended and then do your frying to crispiness. Not sure if the potato will pick up the smoke flavors or not being too dense?
Ok so I'm going to suggest you try one other method. Kenji's fries are awesome for sure, and the freeze method is certainly effective.. but there's a whole other level of fry possible.
Peel and boil your potatoes (cut them into 3/4" chunks first for speed of cooking) until they are tender. Press them through a potato ricer (tip: also great for making mashed potatoes that are fluffy and not gummy). Mix them with a whole bunch of cornstarch. Just fold it in, you'll need to add quite a bit.
Add those now mashed potatoes into a zip-lock bag and roll them flat into a sheet maybe 1/4" thick. Refrigerate the bag for a couple hours until it stiffens.
Cut the bag away being careful not to break your sheet of potatoes.
Slice the sheet into fries however big you'd like and dust with more cornstarch.
Get your tallow/oil/whatever up to 375 and carefully separate the fries into a spider to drop into the oil. Fry for just a minute or two to set the potatoes, leave them still for the first few seconds to set their shape then agitate a bit to make sure they don't clump together. Remove and do the next batch if necessary. Once they've cooled off a bit, fry them again until golden brown. Salt immediately.
These stay INSANELY crispy, and perfectly, ridiculously soft and fluffy inside. They're a whole different level.
The only tricky part of these is getting the potato slices separated without crumbling them, but that's a matter of cornstarch and being careful.. also smaller fries taste just as good as bigger ones so who cares really?
can you strain that used tallow and use it again?
Can the tallow be stranded and used again?
can we get more vids on making different kinds of sausage?
Utilizing all parts of the potato means…..vodka?
Matt as a former 400 pounder.. the best fries right now are from a SoCal inland empire best burger spot farmer bros. Their fries are crispy even after a 30 minute lunch call.
I used this method when I did a booth at a county fairgrounds. We just left the skin on and used more of a steak fry cut. We made several 5 gallon buckets-worth the night before events, and froze them. We would just pull them out and cook as needed. We sold a ton of those fries because they are so good, even when they have set out for a bit.
They are easily the best fries I've had as well as those who cooked with me.
on the website, it mentions in the 2nd fry use peanut oil. I don't believe peanut oil was mentioned here. So am I doing the fry with tallow or peanut oil?
I have tried this method minus the freeze step and it does work.
Can't wait to try this! Question: is the tallow trash after this or can it be saved for a future cook?
Kar's Char Texas BBQ in Huntsville AL fries theirs in beef tallow and they are the best fries every. My daughter has even told them theirs are the best.
So… what you have is rendered beef fat (I'm almost 100% positive, I am happy to be told I'm wrong). "Tallow" is a specific type of hard, waxy fat. It doesn't taste good, it has to be rendered a couple times, and the end result is like a purified beeswax. You can use it for candles, hand lotion, conditioning cast iron, boots, etc. But rendered fat, aka "lard", is FANTASTIC for cooking. I'm sorry. I know it's nitpicky. I use tallow for a TON of stuff. I don't get much in the way of rendered fat bc I'm primarily sourcing this stuff from the white-tailed deer I shoot every fall. Carry on. Love this channel.
fully agree McDonald's is very high and delicious
Try Del taco fries they have the best fries out there but you’re right McDonald’s is a close second
Going to try this for sure
🔥🔥🔥
Blanco is my go to for fries and popcorn.
A good French fry is addictive. Those fries look awesome. Cheers, Matt! 👍🏻👍🏻✌️
What burner it that and where can I get one please?
This is an awesome method for French fries! If you can, use Kennebec potatoes, it makes a huge difference.
I boiled the fries for around 10 minutes, frozen them, and then pan fried the fries just 1 time and they're some of the best I've had.
I'm from Belgium. In Belgium, beer, chocolate and fries are a religion. Fries are Belgian !!! The only reason why you call them french fries is because during world war1 American soldiers ate it for the first time in France. That said there is only 1 way to make good fries. Peel potatoes, wash them and dry them to get the starch off. Fry in beef tallow at 320° F till almost done. Let cool down. Fry in sunflower oil at 356°F untill crispy. All other methods relate to fries like bovine manure relates to chocolate.
McD's used to be amazing. They were just potato, beef tallow, and salt. Now they are fried in seed oils.
how many times can you re-use the tallow for frying?
I got a real problem with this channel called Meat Church….. There is only one church ,and that's the church of God…….just seems sacrilegious to me…. I'm a hard nose Catholic…