Beef Tallow Fries Grilled Cheese (Printer View)

Golden, crispy fries in beef tallow paired with melty grilled cheese for comforting, savory satisfaction.

# What you'll 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 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)

# Method:

01 - Soak potato sticks in cold water for at least 30 minutes to remove excess starch, then drain and pat completely dry using 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, then 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 slice of sourdough bread.
05 - Place 1 to 2 slices of sharp cheddar cheese between two slices of bread, ensuring buttered sides face out.
06 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until bread is golden brown and cheese has melted, pressing gently with a spatula for even toasting.
07 - Plate grilled cheese sandwiches alongside a generous serving of beef tallow fries and serve immediately to maintain crispness.

# Expert Advice:

01 -
  • The beef tallow gives these fries a flavor that vegetable oil simply cannot match—deep, savory, and slightly sweet in a way that feels almost luxurious.
  • Grilled cheese made this way becomes a legitimate meal rather than an afterthought, with the mayo trick giving you that restaurant-level golden crust.
  • Both components can be prepped ahead, so the actual cooking is faster than it sounds and way less stressful.
02 -
  • Patting the potatoes completely dry after soaking is non-negotiable—wet potatoes will steam instead of fry, and you'll end up with limp fries no matter how hot your oil is.
  • The two-temperature fry method isn't fancy, it's essential. The first fry cooks the inside, the second creates the crust. Skipping the first fry means you'll get a raw center or a burnt outside.
  • Your skillet needs to be at the right temperature before the sandwich touches it. If it's too cool, the butter melts and soaks in instead of crisping up; if it's too hot, you'll have a dark exterior before the cheese melts.
03 -
  • If your beef tallow is solid at room temperature, you can clarify it by gently heating it, letting solids settle, and pouring off the clear fat—this gives you the cleanest frying medium and a longer shelf life.
  • The mayo trick for the grilled cheese isn't just about crispness; it also raises the smoke point slightly, so you have a little more wiggle room with temperature.
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