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

1. 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.

2. 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.

3. 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.

4. Serve & Enjoy:

• Sprinkle fries with flaky salt while hot.
• Serve with the horseradish dip on the side.