No guilt recipe for french fries cooked on the stovetop using a healthy fat for frying. Includes traditional scalding of the potatoes first to minimize the formation of acrylamides.
Thoroughly clean and chop potatoes into finger size pieces. Leave the skin on.
Place cut potatoes in a pot and add filtered water to cover.
Place uncovered pot on the stovetop and turn on the heat to medium-high. As the water begins to simmer, lower the heat to keep the water just barely simmering.
Remove the pot from the heat after 10 minutes, and drain the water.
Dry the potato pieces thoroughly.
Add tallow to a small fry pan and turn on the heat medium-low. Make sure the tallow is about 1/2 to 1 inch in depth in the pan.
Add a handful of blanched french fries to the hot oil and let cook for 3-5 minutes or until golden brown.
Remove the cooked french fries with a stainless steel slotted spoon and place on a plate covered with a paper towel. Sprinkle on sea salt while they are still hot.
Top up the oil in the pan so that it is the proper depth if necessary and then repeat steps 7-8 until all the blanched french fries are cooked and lightly salted.
Refrigerate any leftovers after coming to room temperature.