Beef Tallow Fries Grilled Cheese (Print Version)

Golden grilled cheese with ultra-crispy fries fried in rich beef tallow for an elevated comfort meal.

# What You'll Need:

→ Beef Tallow French Fries

01 - 4 large russet potatoes, peeled and cut into 1/4-inch sticks
02 - 1 quart beef tallow (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)

# How To:

01 - Soak 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 tender but not browned. Remove and drain on paper towels.
03 - Increase beef tallow temperature to 375°F. Fry potatoes in batches for 2 to 3 minutes until golden and crisp. Drain, then season with salt, pepper, and parsley if using.
04 - Spread butter and mayonnaise (if using) evenly on one side of each bread slice. Layer 1 to 2 slices of cheddar cheese between two bread slices 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 melted, pressing gently with a spatula for even toasting.
06 - Plate grilled cheese sandwiches alongside the beef tallow fries. Serve immediately to preserve crispness.

# Expert Tips:

01 -
  • The double-fry method gives you a crispy exterior with a fluffy, tender center that store-bought fries can't touch.
  • Beef tallow adds a depth of flavor that feels almost buttery but more complex, like you're tasting generations of kitchen wisdom.
  • This is the kind of meal that makes people pause mid-bite and ask what you did differently.
02 -
  • Do not skip the soaking step; I learned this the hard way with a pot full of fries that turned out waxy instead of crispy, and no amount of additional frying time will fix it.
  • The temperature matters enormously—use a thermometer instead of guessing, because even 10 degrees off will change whether you get a shatter or a soggy exterior.
  • Pat the potatoes completely dry after soaking or your frying oil will erupt, a lesson I learned when I had to explain a small grease splatter to my kitchen ceiling.
03 -
  • Render your own beef tallow from beef fat scraps and you'll save money while gaining the deepest satisfaction of doing things from scratch.
  • Keep your beef tallow in a glass jar in the fridge between uses—it solidifies and stays fresh for months, ready whenever you need it.
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