Jessica Prentice offers us her wonderful recipe for chips or fries using tallow, lard or poultry fat. If you still think all that animal fat can’t be good for you, check out Lori Lipinski’s wax on fat. Personally, since using more animal fat in our diet, my skin is more soft, my hair more lustrous, my musculature more toned and my sexual desire stronger. I’ve never felt so good and my husband agrees - he thinks I feel good too. It hasn’t made me fat to eat fat, grains do that to me, so much for the low fat paradigm. I’m grateful I have found fat freedom and these freedom fries top it off.
Duck fat is one of nature’s finest boons. If you can find some at your local organic butcher, go for it. Otherwise, skim the hardened fat off your cooled chicken stocks, slowly cook the water out of it and use it for frying chips.
Ingredients:
- Potatoes (preferably a starchy variety such as russet, from a local, organic farm)
- Fat such as lard, tallow, schmaltz, duck or goose fat from humanely raised, free-range animals
- Sea salt
Procedure:
Cut potatoes into ‘fries’, by cutting them into 1/3″ thick slices, then into 1/3″ thick sticks. If possible, cover with water and place in refrigerator overnight. Drain water off, and dry ’sticks’ off on towels.
Melt generous amount of fat over high heat in cast iron (or other good) pan. Watch it carefully, and when the liquid fat starts to move a little, try dipping the very end of a fry into the hot fat. If it starts to sizzle immediately, then add the fries to the fat. Don’t crowd the pan. You may want to turn the heat down a little. Make sure not to let the fat smoke. Fry, turning with a spoon with holes in it (or a fork), until golden brown. Lift fries out of the fat and place on a brown paper bag, which will absorb the excess. Repeat until all fries are fried. Sprinkle salt over fries and eat with a friend, and without a speck of remorse.
About the Author...
Jessica Prentice is a professional chef, a passionate home cook, and a Weston A. Price Foundation chapter leader. She writes, cooks, and teaches in the San Francisco Bay Area.Jessica Prentice is a professional chef, a passionate home cook, and a Weston A. Price Foundation chapter leader. She writes, cooks, and teaches in the San Francisco Bay Area. Jessica’s Full Moon Feast: Food and the Hunger for Connection, is a wonderful book. Check out her website: wisefoodways.com.
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