Ingredients: 3 tablespoons Mayonnaise (I use Kensington’s Organic Mayonnaise) 1 large Garlic Clove, peeled and grated 1 1/2 cups Sunflower Oil 1 1/2 cups Beef Tallow (Beef Fat) 2 Russet Potatoes, thoroughly rinsed and sliced into matchsticks Sea Salt
Instructions: Add mayonnaise to small bowl and mix in grated garlic. Set aside. Add sunflower oil and beef tallow to a medium-sized pot. Oil should come up about 1 to 3 inches in the pot. Heat pot of oil on medium heat. Once oil bubbles when you add a fry, it’s hot enough to add fries batch by batch. Don’t overcrowd fries. If the oil starts smoking, turn heat down a bit. Using a slotted spoon, carefully flip the fries to crisp up both sides. Fries should take about 5 minutes to cook. Once fries are golden brown, turn off heat and use slotted spoon to place fries onto a paper towel-lined plate. Quickly salt fries generously. Serve with ketchup and garlic aioli.
Music: “Blue Skies” by Silent Partner and “Morning Stroll” by Youtube