Instructions

1. Wash and clean the potatoes. Optionally, they can be peeled. Slice into wedge shapes and add them to a large pot of cool water. Place the pot over medium-high heat. Once the water is boiling, cook for 8-10 minutes, or until the potatoes are soft but not falling apart.

2. While the potatoes are boiling, combine the tapioca starch, coconut flour, garlic powder, paprika, sea salt, and black pepper in a wide, shallow dish. Whisk well to combine.

3. Add the tallow to a wide, heavy-bottomed skillet (12-14” width is ideal) and place over medium heat. Heat the oil until the surface shimmers or measures 350F on a thermometer.

4. Carefully remove the potatoes from the water with a slotted spoon and place them on a cooling rack to allow steam to escape for 2-3 minutes. Move them into the flour mixture to coat lightly on all sides.

5. Working in batches, add the dusted potato wedges into the hot fry oil. Be careful not to crowd the pan or the oil temperature can drop too much. Fry for 5-10 minutes, or until all sides are lightly golden brown. 

6. Remove the wedges from the fry oil to a cooling rack set over paper towels. Sprinkle lightly with sea salt and allow them to cool and crisp up for 10 minutes before serving.

7. Just before serving, top with thinly sliced red onion, buffalo sauce, crumbled feta cheese, and chopped cilantro, or other toppings as desired.