Ingredients:

● 4 large russet potatoes, sliced to desired thickness
● South Chicago Packing Wagyu Beef Tallow, for frying
● Coarse salt, for seasoning

Directions:

1. Slice potatoes into your desired shape and thickness, keeping slices as consistent as possible. Place in a bowl of cold water and rinse to remove excess surface starch. Drain and pat dry thoroughly.

2. Preheat a deep fryer or large pot filled with Wagyu Beef Tallow to 350°F.

3. Working in small batches, carefully fry potato slices until golden brown and crispy on the outside while remaining light and fluffy inside.

4. Remove from tallow and allow excess oil to drain. Season immediately with coarse salt while hot.

Tip: If making ahead, avoid stacking hot potato slices, as trapped steam can soften their crispy texture. Instead, arrange in a single layer on a paper towel-lined tray or perforated sheet pan until ready to serve.