The worst thing about eating french fries, in my view, isn’t the starch carbs or the anti-nutrients in potatoes, but what they are deep fried in. You can rest assured that you’re getting some sort of industrailly processed, heat & solvent extracted, deodorized franken oil with the high omega 6 polyunsaturated fats heavily oxidized from heat damage.
But that’s a problem I can easily deal with.
That’s tallow rendered from grassfed ground beef, leaf lard, and coconut oil. A veritable cornucopia of healthful saturated fat goodness.
And, naturally, I had to reduce some of my beef & bone stock. The hanger steak, very popular in France, is really one of my favorite cuts of meat. The texture isn’t exactly tender, but it’s not tough at all. It has a nice pleasant chewiness combined with arguably the best flavor of any steak. There’s only one hanger cut per animal. This one was from La Cense, so grassfed. It’s also a pretty economical cut at about the same price as flank steak, but way better in my opinion.
I chose to grill it, and too bad I didn’t take a picture of the inside. It was perfect medium rare. The fries are twice fried. Essentially, put them in long enough to get hot throughout (3 minutes, perhaps), remove to a mesh strainer while you get the meat finished and the sauce reduced. The fries continue to self cook. Then, put the fries back in and they brown up really quickly. And, they’re nice & fresh, hot, & ready when dinner’s ready.
So, if you’re not in heavy weight loss mode and can tolerate some potatoes now and then, you can’t go wrong this way. Just do them yourself in good ‘ol saturated fat.