Twice-Cooked Tallow Chips with Rosemary & Garlic

Twice-Cooked Tallow Chips with Rosemary & Garlic.

Crispy on the outside, fluffy inside, infused with garlic and rosemary, and finished with flaky sea salt and black pepper. The perfect chip.

Tallow is an ancestral cooking fat that’s been around for generations, but until recently it wasn’t commercially available. Now it is — and it’s a game changer. Nutrient dense, stable at high heat, and hands down the most superior fat for frying. It gives the chips a rich depth and a melt-in-the-mouth texture that seed oils can’t compete with.

Homemade chips just hit differently. The potato flavour is more pronounced, more potato-y if you know what I mean. Paired with the richness of tallow and the fragrance of rosemary and garlic, these are comfort food at their best.

The double cooking is essential — don’t skip the second fry. The first cook softens the potatoes, then once they’ve cooled, the second fry crisps them up perfectly. That’s how you get that fluffy-inside, golden-crisp-outside magic.

Simple, nourishing, golden perfection.

Season generously with flaky sea salt, cracked black pepper, and a scattering of crispy rosemary.

Side note: The tallow can be used over and over.

Ingredients

• 4 – 6 medium – large Agria potatoes
• 1kg Harmony tallow
• 2 large sprigs of rosemary
• 8 cloves garlic, lightly crushed (skins on)
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

Method

1. Prep the potatoes: Wash and cut the Agria potatoes into thick chips. Rinse well, then soak in a bowl of ice-cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly on all sides. 
   
2. Heat the tallow: Add the tallow to a heavy-bottomed pot with medium–high sides. Place over medium–high heat.
   
3. Infuse with flavour: Once hot, add the rosemary sprigs and crushed garlic. Let them sizzle for 1–2 minutes until fragrant and the garlic is golden, then remove and set aside.
   
4. First cook: Add the potato chips in batches, without overcrowding the pan. Fry for 4–5 minutes until just tender but not browned. Remove to a tray lined with paper towels and allow to cool. Turn the tallow right down or off until you’re ready to do the second fry.
   
5. Second cook: Increase the heat slightly. Return the cooled chips to the hot tallow in batches and fry again for 4–6 minutes, until golden and crisp.
   
6. Drain and season: Transfer to paper towels, then immediately sprinkle with flaky sea salt, freshly cracked black pepper, and the reserved rosemary leaves crumbled over the top.

Serve hot and fresh — the perfect tallow chip.