beef fat (suet dripping)taken from around beef kidneys, can handle high temperatures~3-4 cupsest.
salt~1-2 tspest.
Steps
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1
Select good-quality floury potatoes. Peel them and cut into uniform fries using a knife, mandoline, or potato cutter machine.
2
Immediately place the cut fries in very cold or icy water to soak. If the water is not cold enough, refrigerate for 1–2 hours.
3
Remove the fries from water and pat completely dry with a clean kitchen towel.
4
Place the dried fries into a frying basket, keeping them laid flat to avoid breaking them.
5
Heat the beef fat to approximately 140°C for the first frying step (blanching). Gently place the fries in the oil and cook for 8–10 minutes depending on thickness. The fries should not brown; the goal is to cook the interior until tender and fluffy.
6
Carefully remove the blanched fries from the oil with a slotted spoon and lay them flat on a tray. Let them rest for 15–40 minutes; you can prepare this step in advance.
7
Heat the beef fat to 180°C or higher (up to 190°C) for the second frying step (crisping). Place the rested fries into the hot oil and fry for 2–3 minutes until they turn golden brown. You can gently stir with tongs or a small fork to prevent sticking.
8
Remove the fried fries with a slotted spoon and place on paper towels to drain excess fat.
9
Transfer the hot fries to a large bowl and season with salt to taste. Gently toss to distribute the salt evenly, then serve in a basket or bowl.
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