Beef Tallow Fries Grilled Cheese (Printable Version)

Golden grilled cheese paired with ultra-crispy, savory fries cooked in beef tallow for rich flavor and crunch.

# Ingredient List:

→ 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)

# Steps:

01 - Soak the cut potatoes 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 the potatoes in batches for 4 to 5 minutes until tender but not browned. Remove and drain on paper towels.
03 - Increase the temperature of the tallow to 375°F and fry the potatoes again in batches for 2 to 3 minutes until golden and ultra-crispy. Drain well, 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. Place 1 to 2 slices of cheddar cheese between two bread slices, buttered sides facing out.
05 - Heat a skillet or griddle over medium heat. Cook the sandwiches for 3 to 4 minutes per side until golden brown and the cheese has fully melted. Press gently with a spatula for even toasting.
06 - Plate the grilled cheese sandwiches alongside a generous serving of beef tallow fries and serve immediately for best crispness.

# Expert Advice:

01 -
  • Beef tallow gives you a crispness that vegetable oil simply cannot match, and once you taste it, you'll understand why restaurants are bringing it back.
  • The double-fry technique creates a textured contrast that feels almost luxurious—crispy outside, fluffy inside, every single time.
  • Grilled cheese and fries is a pairing that never gets old, but when you elevate both components with real ingredients and technique, it becomes something you actually crave.
02 -
  • The soaking step is not optional; even 30 minutes makes a measurable difference in how crispy your fries become because you're removing starch that absorbs oil.
  • Beef tallow has a lower smoke point than you might think, so use a thermometer and don't let it creep above 375°F, or it will start breaking down and smoking excessively.
  • Cold oil plus hot potatoes equals trouble—let your tallow come to full temperature before each batch, or you'll end up with greasy fries instead of crispy ones.
03 -
  • Keep your thermometer nearby while frying; temperature swings are the most common reason homemade fries disappoint, and a cheap instant-read thermometer solves this completely.
  • If you can't source beef tallow locally, ask a butcher to save fat trimmings for you—they'll usually do it for free, and you can render it yourself in a low oven, which also fills your house with the most incredible smell.
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