Homemade Crispy French Fries

Wash and add the whole potatoes to a pot of cold water to cover. Cover and heat the potatoes over high flame and let the potatoes cook for about 15 minutes. Remove the potatoes and allow to cool (about 10-15 minutes). NOTE: Doing this step will prevent your potatoes from turning brown before you get them in the fryer. Cut off the peels to create a square/rectangular shaped potato. Then cut the potatoes into French fry sticks. Spread the fries out on a cookie sheet and pat dry with a dish towel. I allow them to sit for a while too to dry out further. NOTE: Ensuring they are very dry will help them become crispy as well. Meanwhile, heat your beef tallow in a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, over medium-low heat until the thermometer registers 300°F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, the fries will bubble up when they are added. Increase the heat to medium-high and add the fries, a handful at a time, to the pot. Fry until potatoes are soft and limp and just begin to brown, about 3 to 4 minutes. Using a skimmer or slotted spoon, carefully remove the French fries from the oil and set aside to drain on a dish towel or a brown paper bag. Let rest for at least 10 minutes or up to 2 hours. NOTE: when you add the fries the temperature will drop so you want to increase the heat to ensure the oil stays at a consistent temperature of 300°F. Right before you are ready to serve dinner, reheat the oil to 350°F. Transfer the blanched (deep frying can also be called blanching!) potatoes to the hot oil and fry again, stirring frequently until browned and puffed, about 1 minute. Transfer back to a towel or paper bag lined cookie sheet or roasting pan and sprinkle with salt. Put in a 200°F oven to keep warm until serving.