Beef Tallow Fries Grilled Cheese (Print)

Crispy beef tallow fries combined with a golden, melty grilled cheese sandwich for comfort.

# What You Need:

→ Beef Tallow French Fries

01 - 4 large russet potatoes, peeled and cut into 1/4-inch sticks
02 - 4 cups beef tallow (for deep frying)
03 - 2 teaspoons kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon freshly chopped parsley (optional)

→ Grilled Cheese

06 - 8 slices sourdough bread
07 - 8 slices sharp cheddar cheese
08 - 4 tablespoons unsalted butter, softened
09 - 2 tablespoons mayonnaise (optional, for extra crispness)

# Directions:

01 - Submerge potato sticks in cold water for at least 30 minutes to remove excess starch. Drain thoroughly and pat dry with paper towels.
02 - Heat beef tallow in a deep pot or fryer to 325°F. Fry potatoes in batches for 4 to 5 minutes until just tender, avoiding browning. Remove and drain on paper towels.
03 - Increase tallow temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and ultra-crispy. Drain, season with salt and pepper, and sprinkle with parsley if desired.
04 - Spread softened butter and mayonnaise, if using, evenly on one side of each bread slice. Layer 1 to 2 slices of cheddar cheese between two slices of bread with buttered sides facing out.
05 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until golden brown and cheese is fully melted, pressing gently with a spatula for even toasting.
06 - Plate grilled cheese sandwiches alongside a generous portion of beef tallow French fries. Serve immediately to preserve crispness.

# Helpful Hints:

01 -
  • Beef tallow gives these fries a depth and richness that vegetable oil simply can't touch—they're addictive in the best way.
  • The double-fry method creates that impossible crispness on the outside while keeping the inside tender and almost creamy.
  • Grilled cheese cooked with butter and a hint of mayo becomes something between a sandwich and a golden, crispy work of art.
  • It's the kind of meal that feels fancy enough to serve to guests but casual enough to make on a weeknight.
02 -
  • The double-fry method isn't extra work—it's the entire reason these fries are worth making; skip the first fry and you'll end up with greasy sticks that taste like regret.
  • Beef tallow has a higher smoke point than butter or regular oil, which means it fries hotter and faster and creates that shatteringly crispy exterior you can't get any other way.
  • Wet potatoes will cause your oil to splatter dangerously and create steam pockets that make fries soggy; dry them like your life depends on it.
  • The bread temperature matters—if your skillet isn't hot enough when the sandwich hits it, the butter won't brown before the inside gets too hot and the bread gets tough.
03 -
  • Keep your beef tallow in a dedicated container in the fridge—it keeps for months and you'll find yourself using it for everything once you taste what it does to potatoes.
  • If your first batch of fries seems uneven in color, your oil temperature dropped when you added them; smaller batches and more patience are worth the extra time.
  • Add mayo to your butter before spreading if you want maximum crispness—it contains water and emulsifiers that create an even better crust than butter alone.
  • A pinch of fresh parsley on the fries right after seasoning adds a tiny bit of brightness that balances all the richness.
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