Cut the potatoes (peeled or unpeeled) into sticks or wedges. Keep in mind that the thicker they are, the longer they will take to fry.
Place the potato sticks in a bowl and cover with cold water. Allow the potatoes to soak for about an hour.
Once you are ready to fry, place the beef tallow in a deep stockpot (enough for there to be 3-4 inches of liquid fat once it melts) and heat it to approximately 350 degrees.
Remove the potatoes from the water and pat them dry.
Carefully place the potato sticks into the hot oil. Do not fry the entire batch at once– work in batches to keep the oil from cooling too much.
It takes anywhere from 5-10 minutes per batch, depending on how crunchy you prefer your fries and how thickly they are cut.
Stir them occasionally and watch for them to turn golden brown.
Once they are finished, remove them from the hot oil and place on a paper-towel lined baking sheet. Generously toss with sea salt and serve immediately.