Triple-Cooked Beef Tallow Chips

Triple cooking sounds fussy, but each stage has a job. Simmering cracks the potato surface into tiny fissures, chilling dries those fissures out, and the two fries set them into a crisp shell. Beef tallow adds a savory depth that vegetable oil cannot match, and chip shops relied on it for generations. Put these next to roast sirloin with gravy or a double smash burger. Floury potatoes are essential; in most American supermarkets that means russets, and older, drier ones fry best.