Save to Pinterest There's something about the sizzle of beef tallow that takes me back to a Sunday afternoon when my neighbor insisted I'd been frying potatoes all wrong my whole life. He handed me a jar of rendered beef fat with this knowing smile, and I thought he was joking until that first bite of those impossibly crispy fries hit my tongue. That same day, I paired them with a grilled cheese made the way my grandmother taught me—butter on the outside, good bread, sharp cheddar that actually melts into something golden and unctuous. It felt like two recipes from completely different parts of my cooking life suddenly clicked together, and I haven't made them separately since.
I made this for my partner on a rainy Wednesday when everything felt a bit gray, and watching their eyes light up when they bit into that combination—the contrast of the crispy exterior and melted cheese against those shatteringly crisp fries—reminded me that sometimes the most comforting meals are the simplest ones executed with a little more intention.
Ingredients
- Russet potatoes: The starch content in russets is what gives you that fluffy interior, but you need to soak them to remove enough starch that they actually crisp up instead of staying gummy inside.
- Beef tallow: This is rendered beef fat, and if you can't find it at your butcher, ask them to render some trimmings for you—it's worth the small effort because it creates flavors that other fats simply don't.
- Kosher salt: Season aggressively while the fries are still hot and the surface is slightly wet; they'll hold onto the salt better than you'd expect.
- Sourdough bread: The tanginess cuts through the richness of both the cheese and the fries, and the structure holds up to toasting without becoming cardboard-like.
- Sharp cheddar cheese: Don't use pre-sliced if you can help it; a block sliced thick enough to stay in place while melting gives you better texture and a more pronounced flavor.
- Unsalted butter: Softening it first means it spreads evenly and browns more evenly, which is the whole point of a grilled cheese.
Instructions
- Soak the potatoes:
- Cut your russets into thick sticks and submerge them in cold water for at least 30 minutes—this sounds tedious but you're literally removing the starch that prevents crispness. Drain and pat them completely dry with paper towels until they feel almost papery to the touch.
- First fry at low temperature:
- Heat your beef tallow to 325°F (165°C) and fry the potatoes in batches for 4–5 minutes until they're tender but still pale. This cooks the inside without browning the outside; remove them and let them drain on fresh paper towels.
- Rest and prepare:
- Let the fries cool for a few minutes while you increase the tallow temperature to 375°F (190°C). This second fry is where the magic happens.
- Second fry for crispness:
- Back into the hot tallow for just 2–3 minutes—you're looking for deep golden color and a sound like tiny glass breaking when you bite one. Drain on paper towels and season immediately with salt, pepper, and parsley if you're using it.
- Prepare the bread:
- Spread softened butter (and mayonnaise if you want extra crispness) on one side of each bread slice. The butter needs to be soft enough to spread smoothly or you'll tear the bread.
- Build the sandwich:
- Place 1–2 cheese slices between two buttered slices, making sure the buttered sides face outward. This is your insurance policy for an evenly golden crust.
- Toast until melted:
- Heat a skillet or griddle over medium heat and cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula once they hit the pan. You want the cheese fully melted and the bread deep golden before you flip.
- Serve immediately:
- Plate the grilled cheese with a generous pile of fries on the side while everything is still at its crispest.
Save to Pinterest There's a moment right after you plate everything when the steam is still rising off the melted cheese and the fries are at that perfect stage where they're crispy but not yet cooling into toughness. That's the moment that makes this dish worth the small extra effort of the double fry and the careful butter spreading.
Why Beef Tallow Makes Everything Better
Beef tallow is having a moment in cooking circles right now, but it's not a trend—it's what people used before vegetable shortening existed, and for good reason. It has a higher smoke point than butter and a savory depth that no neutral oil can touch. When you fry potatoes in tallow, you're not just cooking them; you're infusing them with a subtle beef richness that makes people pause mid-bite and ask what you did differently. Once you've had fries cooked this way, the comparison to typical restaurant fries becomes unavoidable.
The Grilled Cheese Technique That Actually Matters
The difference between a mediocre grilled cheese and an excellent one lives in two details that seem small but aren't: softening the butter before spreading it, and pressing the sandwich gently once it hits the pan. Soft butter spreads evenly without tearing the bread, and pressing the sandwich helps the heat conduct through to the center so the cheese melts while the bread is still toasting rather than browning while the interior cheese stays cold. It sounds fussy, but it's really just respecting the cooking process.
Variations and Flavor Combinations
Sharp cheddar is perfect on its own, but once you've mastered this dish, the variations open up naturally. I've made this with Gruyère for a nuttier flavor, with a mix of cheddar and mozzarella for a different texture, and once with smoked gouda when I was feeling ambitious. The fries are so rich that they pair beautifully with any cheese that has enough flavor to stand up to them. You can also add fresh herbs or even thin slices of tomato to the sandwich if you want to lighten it slightly, though there's something to be said for keeping it simple and letting the quality of the ingredients speak for themselves.
- Try a mix of sharp cheddar and Gruyère for deeper, more complex flavor without changing the technique.
- A thin spread of dijon mustard on one slice of bread adds brightness that cuts beautifully through the richness.
- Make extra fries because they're as good at room temperature as they are fresh, and they pair with almost anything.
Save to Pinterest This is the kind of meal that tastes like you spent hours in the kitchen when really you've just been patient and paid attention. Make it for someone you want to impress, or make it for yourself on a day when you deserve something that feels special.
Recipe FAQs
- → How do you achieve ultra-crispy fries with beef tallow?
Fry the potatoes twice: first at a lower temperature to cook through, then at a higher temp to crisp. Using beef tallow adds rich flavor and helps create a golden, crunchy crust.
- → What is the best way to soak potatoes before frying?
Soak cut potatoes in cold water for at least 30 minutes to remove excess starch; this prevents soggy fries and improves crispness.
- → How can I ensure my grilled cheese is evenly toasted?
Spread butter evenly on bread sides, use medium heat, and press gently with a spatula to achieve a golden crust and fully melted cheese inside.
- → Can other fats be substituted for beef tallow?
Yes, alternatives like duck fat or vegetable oil can be used, but beef tallow offers a distinctive rich taste and optimal frying performance.
- → What cheeses work well for grilled cheese in this dish?
Sharp cheddar is classic, but blending Gruyère or mozzarella adds creaminess and depth without overpowering the sandwich.