Nitrate & Nitrite Free Belgian Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.8

(10)

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Ingredients

4 servings

3 lbs russet potatoes (about 4 large), peeled
6 cups beef tallow or neutral oil (such as peanut or sunflower oil), for frying
kosher salt, to taste

For serving

½ cup mayonnaise
1 tsp fresh lemon juice
¼ tsp white pepper

Instructions

1
Cut the peeled potatoes into sticks about 3/8 inch (1 cm) wide and 3 inches (7.5 cm) long — aim for uniform thickness so they cook evenly. Place the cut potatoes in a large bowl of cold water and soak for 20–30 minutes, until the water turns slightly cloudy.
2
Drain the potatoes and spread them in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry — any surface moisture will cause the oil to spatter and will prevent crisping.

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