Beef Tallow Fries Grilled Cheese (Print Version)

Ultra-crispy beef tallow fries with a golden, melty grilled cheese sandwich elevating classic comfort flavors.

# Components:

→ Beef Tallow French Fries

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

# Directions:

01 - Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain and pat completely 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 tender but not browned. 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 crispy. Drain on paper towels, season with salt and pepper, and sprinkle with parsley if desired.
04 - Spread butter and mayonnaise, if using, evenly on one side of each bread slice. Assemble sandwiches with 1 to 2 slices of cheese between two bread slices, 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 melted. Press gently with a spatula for even toasting.
06 - Plate the grilled cheese sandwiches alongside a generous portion of beef tallow fries. Serve immediately to retain crispness.

# Expert Advice:

01 -
  • Beef tallow creates a flavor depth and crispness that regular oil can't match, turning fries into something genuinely special.
  • The two-temperature fry method gives you crispy exteriors with creamy centers, no soggy disappointment.
  • Pairing it with a grilled cheese feels indulgent yet somehow straightforward, perfect for feeding people who appreciate real comfort.
02 -
  • Beef tallow has a higher smoke point than butter and oil, meaning it can reach the temperatures needed for truly crispy fries without burning and turning acrid.
  • Skipping the first, gentle fry and jumping straight to high heat will give you crispy fries with hard, starchy centers; both temperatures matter equally.
  • The two-step buttering (softened butter plus optional mayo) is what separates a pale sandwich from one with that restaurant-quality deep golden crust.
03 -
  • Prepare and soak your potatoes ahead of time; they can sit in cold water for hours, and slightly cold potatoes fry crisper than room-temperature ones.
  • Use a thermometer for your oil—guessing the temperature is how you end up with burned fries and a smoky kitchen.
  • Toast your bread lightly before buttering it if you want even more structure and crispness in your grilled cheese.
Return