Tallow Rosemary Fries
Published 5:00 am Wednesday, October 21, 2026
Recently, I won third place in a beef tallow French fry contest. The annual contest, hosted by California-based Coast Packing Company, invited home cooks, restaurants, and food enthusiasts from around the country to submit their favorite beef tallow fries from a local restaurant or their own kitchen. Coast Packing Company is a 104-year-old, fourth-generation family-owned business that produces traditional cooking fats and oils, including lard and beef tallow.
I found out about the contest at the last minute through social media, so I didn’t have time to create a recipe. Instead, I researched which local restaurants use beef tallow for frying. Steak ‘n Shake came up first in my search, so I decided to feature its fries in my entry. Rather than simply taking a picture of the fries and submitting it, I filmed a Route 66-inspired video at the restaurant’s St. Louis Street location, featuring a tasty-looking burger and fries.
The company liked my entry, and I took home third place! If you’re curious about the prize, it was a French fry-inspired beauty pack that included a fry keychain and purse, tallow body butter, ketchup and mustard-flavored lip balm, a fry necklace, and more. Yes, the lip balm really does taste like ketchup and mustard.
I’ve been cooking more with butter, coconut oil, olive oil, and avocado oil while staying away from seed oils. Lately, I’ve also been using tallow. Now you can even find jars of beef tallow at Aldi! For this recipe, I use tallow and olive oil to roast the fries. I love the crispiness the tallow provides and the flavor the olive oil adds. I also like how easy it is to use the oven instead of deep-frying. The seasonings and fresh rosemary make these fries extra zesty. I served these with a smoked cherry-glazed pork chop that I’m still perfecting.
Oven-Roasted Tallow Rosemary Fries
Ingredients:
• 6 medium russet potatoes
• Nonstick cooking spray
• 2 tablespoons beef tallow
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons finely chopped fresh rosemary
Instructions:
Preheat oven to 425 degrees F. Line a large baking sheet with foil and coat the foil with cooking spray.
Peel the potatoes, if desired (I didn’t!), and slice into fries or wedges. Evenly spread them on the prepared baking sheet. Melt the tallow in a small microwave-safe bowl and drizzle it over the potatoes. Drizzle the olive oil over the potatoes, then sprinkle with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
Bake for 15 minutes, then turn the fries with a spatula and bake for another 15 minutes, or until golden brown and crisp. Cooking time may vary depending on the thickness of the fries. Sprinkle with rosemary and serve.
Makes 4 side-dish servings.
Emily Jenkins is an award-winning culinary professional based in Nixa, Missouri, specializing in original recipe development and engaging food writing. Follow her on Instagram @Lil_Ozarkfoodie or read more at Little Ozark Foodie: littleozarkfoodie.blogspot.com.
