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Preheat the oven to 250 degrees F.
Prepare a small loaf pan by lining it with parchment paper.
Peel, rinse, and thinly slice the potatoes on a mandolin.
Toss the sliced potatoes in the tallow with salt and pepper.
Layer the slices and excess tallow into the prepared baking dish.
Cover the potatoes with parchment paper and bake them until tender for 2.5 to 3 hours.
Once tender, place another pan directly on top of the parchment potatoes and weigh them down.
Allow to cool with the weight for at least a few hours, if not overnight, in the fridge.
Once chilled and pressed, remove the potatoes from the pan and trim the sides evenly.
Heat the remaining tallow in a sauce pot to 350 degrees.
Slice potatoes into 1-inch strips and fry in the tallow until golden brown.
Drain on paper towel-lined plate.
Serve with a drizzle of aioli.