Beef Tallow Fries with Furikake: 5 Crispy Secrets

Crispy and flavorful Beef Tallow Fries seasoned with Furikake and served with a spicy sriracha mayo dipping sauce.

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Peel and cut the russet potatoes into even-sized fries to ensure uniform cooking. Rinse them under cold water to remove excess starch, then pat dry thoroughly with a clean towel.
In a large heavy-bottomed skillet or Dutch oven, heat the beef tallow over medium-high heat until fully melted and reaches about 350°F (175°C) for frying.
Carefully add the potato fries in small batches to the hot beef tallow, frying them until golden brown and crispy, about 8–10 minutes per batch. Avoid overcrowding to maintain oil temperature. Remove fries with a slotted spoon and drain on paper towels.
While still hot, sprinkle the fries with coarse sea salt and toss with the furikake seasoning to evenly coat.
In a small bowl, mix together the sriracha sauce and mayonnaise until smooth. Adjust quantities to taste if desired.
Plate the fries and serve immediately with the sriracha mayo sauce on the side for dipping.