Crispy Potato Wedges Made with Beef Tallow

Ingredients

• 2 large Sebago potatoes

• 2 tsp Coco Earth Organic Coconut Flour

• 100ml Coco Earth Beef Tallow

• 1 tsp black pepper

• 1 ½ tsp sea salt

• 2 tsp garlic powder

• 2 tsp paprika

• 250g tapioca starch

Method

1. Wash and scrub the potatoes. Cut into wedges and place them in a large pot of cold water. Bring to a boil over medium-high heat and cook for around 10 minutes.

2. Mix the tapioca starch, coconut flour, garlic powder, paprika, sea salt, and black pepper in a bowl.

3. Heat the beef tallow in a large skillet over medium heat until it reaches 350°F (175°C).

4. Drain the potato wedges and place them on a wire rack for 2–3 minutes to release excess steam. Lightly coat each wedge in the flour mixture.

5. Fry the coated wedges in batches. Cook for 8–10 minutes, turning occasionally, until crisp and golden brown on all sides.

6. Transfer the wedges to a wire rack lined with paper towels to drain. Sprinkle with sea salt and let them rest for 10 minutes to become extra crispy.

7. Serve topped with thinly sliced red onion, buffalo sauce, crumbled feta, chopped cilantro, or your favorite toppings.