Hand-Cut Beef Tallow Fries with Morehouse Zesty Fry Sauce
Serving Size: 3-4
Ingredients
For the Fries:
- 3 large russet potatoes
- Beef tallow ( Enough to fill the pan to 2-3 inches when melted.)
- 1 tsp flaky salt
For the Horseradish Dip:
- ½ cup mayonnaise
- 1-2 tbsp Morehouse Prepared Horseradish
- 2 tbsp sour cream
- 1 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp flaky salt
- ¼ tsp black pepper
Instructions
- Prep the Fries:
- Scrub and peel the potatoes (peeling optional). Cut into evenly sized sticks.
- Soak the fries in cold water for 30 minutes, then drain and pat dry.
- Fry the Fries:
- Melt enough beef tallow in a heavy-bottomed pot or deep fryer to reach 2-3 inches deep. Heat over medium-high.
- Fry the potatoes in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
- If using thicker-cut fries, increase the heat slightly and fry again for 2-3 minutes for extra crispiness.
- Make the Horseradish Dip:
- In a bowl, mix mayonnaise, Morehouse Prepared Horseradish, sour cream, lemon juice, garlic powder, flaky salt, and black pepper.
- Stir until smooth and refrigerate for at least 10 minutes to let the flavors meld.
- Serve & Enjoy:
- Sprinkle fries with flaky salt while hot.
- Serve with the horseradish dip on the side.
