Beef Tallow Fries Grilled Cheese (Printable)

Crispy beef tallow fries with a golden, melty grilled cheese sandwich for rich, savory flavors.

# 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, for extra crispness)

# Cooking Steps:

01 - Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry using 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 beef tallow temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and ultra-crispy. Drain, season with kosher salt and black pepper, then sprinkle with chopped parsley if desired.
04 - Spread softened butter and mayonnaise, if using, evenly on one side of each bread slice.
05 - Place one to two slices of sharp cheddar cheese between two slices of bread, ensuring the buttered sides face outward.
06 - Heat a skillet or griddle over medium heat. Cook the sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted, pressing gently with a spatula for even toasting.
07 - Plate the grilled cheese sandwiches alongside a generous portion of beef tallow fries. Serve immediately to retain crispness.

# Expert Tips:

01 -
  • Beef tallow fries achieve a crispness that vegetable oil simply cannot match, with a subtle savory depth that lingers on your tongue.
  • The double-fry method guarantees fluffy insides while the exterior shatters satisfyingly under your teeth.
  • Pairing homemade fries with a perfectly melted grilled cheese means you're creating a restaurant-quality meal in under an hour at home.
02 -
  • Do not skip the soaking step or you'll end up with fries that are either crispy on the outside but raw in the middle, or soft throughout—the starch removal is non-negotiable.
  • Your beef tallow must reach the exact temperatures for each fry stage; a thermometer is worth every penny because guessing leads to either undercooked or burnt fries.
  • Mayonnaise on your bread sounds weird until you taste the unbelievable crispness it creates; it's a secret that professional kitchens have been using forever.
03 -
  • Mix sharp cheddar with Gruyère or even a little smoked gouda if you want complexity; the cheese blend elevates this from casual to memorable.
  • If beef tallow is hard to find or you prefer not to use it, duck fat is the only acceptable substitute—it has similar properties and creates nearly identical results.
  • Cold potatoes fry better than room-temperature ones because the sudden temperature change creates the crispy exterior faster; keep your prepped fries in the refrigerator until you're ready to fry.
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