Ingredients:

• 4 russet Idaho® potatoes, peeled
• ½ cup beef tallow
• Coarse sea salt
• ¼ cup Furikake seasoning

For the Sriracha Sauce:

• ½ cup sriracha sauce
• ¼ cup mayo

Directions:

For Beef Tallow Fries:

1. Preheat the oven to 450°F.
2. On two rimmed baking sheets, divide the beef tallow. Place in the oven to melt.
3. Slice the potatoes into thin shoestring fries. Arrange on to a paper toweled lined rack to dry. 
4. Once the tallow has melted, carefully remove from the oven and add fries, evenly, in a single layer over each baking sheet.
5. Bake for 10 to 15 minutes.
6. Flip
7. Bake for an additional 10 to 15 minutes until golden and crisp all over.
8. With a slotted spatula, remove fries and drain onto a paper towel lined platter.

For the Sriracha Sauce:

1. Whisk the sriracha and mayo in a large bowl.
2. Season with salt and pepper, as desired.

For the Assembly:

1. Scoop the fries onto serving dishes.
2. Drizzle the sriracha sauce over the fries.
3. While the fries are still moist from the tallow, sprinkle them liberally with the furikake mixture.
4. Serve piping hot.