Ingredients:
For aioli:
● 1/4 cup country-style Dijon mustard
● 1/4 cup apple cider vinegar
● 3 cloves garlic
● 1 cup South Chicago Packing Wagyu Beef Tallow, melted and cooled but not solidified
● 1/4 cup finely chopped fresh basil
● Kosher salt, to taste
For fries and assembly:
● 4 Russet potatoes, peeled and cut into 1/4-inch by 1/4-inch fries
● 2 (42-oz) Tubs South Chicago Packing Wagyu Beef Tallow, for frying
● Truffle salt, to taste
● 1 cup grated Parmesan cheese, for serving
● Finely chopped fresh parsley, for garnish
Directions:
1. For aioli: Combine mustard, vinegar and garlic in a food processor and blend until smooth. With the food processor running, slowly drizzle in tallow until mixture is fully emulsified and thick. Transfer aioli to small bowl and mix in basil. Season with salt to taste. Set aside.
2. For fries and assembly: Rinse fries in large bowl under cold running water until water runs clear. Cover with at least 1-inch of water, then cover with ice. Refrigerate for at least 30 minutes, or up to 24 hours.
3. Heat tallow to 325°F in a large Dutch-oven or electric fryer. Remove fries from ice water and transfer to a kitchen-towel-lined rimmed baking sheet. Pat fries completely dry with a kitchen towel or paper towels. Add fries to oil and cook, stirring with a slotted spoon or Chinese skimmer, until fires are limp and soft, and start to turn from white to blonde, about 6 to 7 minutes. Transfer fries to a paper-towel-lined rimmed baking sheet. Allow to rest for at least 10 minutes (fries can stand at room temperature for up to 2 hours, or fries can be stored frozen for up to 1 month).
4. When ready to serve, heat tallow to 350°F. Add fries to hot tallow and cook, stirring
frequently, until golden-brown and crisp, about 3 to 5 minutes. Transfer to another
paper-towel-lined rimmed baking sheet and season immediately with truffle salt.
5. Sprinkle fries with Parmesan and garnish with parsley before serving.
Tip: For extra-crisp fries, freeze them after blanching before the final fry.
Tip: Used fryer tallow can generally be reused up to 4 times. After each use, strain tallow through a fine mesh strainer or cheesecloth to remove any food particles. Store tallow in an airtight container in the refrigerator. This helps maintain its flavor and ensures safe reuse.
