Beef Tallow Fries Grilled Cheese (Printable)

Golden grilled cheese meets ultra-crispy beef tallow fries in a savory classic comfort combo.

# What Goes In:

→ Beef Tallow French Fries

01 - 4 large russet potatoes, peeled and cut into 1/4-inch sticks
02 - 4 US 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, for extra crispness)

# How to Make It:

01 - Soak the potato sticks 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 4–5 minutes, until tender but not browned. Remove and drain on paper towels.
03 - Increase tallow temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden and ultra-crispy. Drain, season with salt and pepper, and sprinkle with parsley if desired.
04 - Spread butter and mayonnaise (if using) evenly on one side of each bread slice. Place 1–2 cheese slices between two slices of bread, buttered sides facing out.
05 - Heat a skillet or griddle over medium heat. Cook the sandwiches for about 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
06 - Serve grilled cheese sandwiches alongside a generous portion of beef tallow fries. Enjoy immediately for best crispness.

# Expert Advice:

01 -
  • Beef tallow fries achieve a crispness that regular oil simply cannot match, with a richness that tastes indulgent without being greasy.
  • The combination of two classic comfort foods on one plate means you're not choosing between fries and a sandwich—you get both.
  • The double-fry method is the secret that nobody talks about, and once you know it, every other fry tastes a little flat.
02 -
  • The double-fry method isn't optional if you want real fries—the first fry at lower temperature cooks the interior, and the second at higher temperature creates that shattering crust.
  • Beef tallow has a higher smoke point than butter or most oils, which is why fries fried in it taste so different and why you absolutely cannot skip the soaking step.
  • Grilled cheese will continue cooking slightly after you remove it from the heat, so pull it off the pan when the cheese looks nearly melted rather than waiting until it's completely liquid.
03 -
  • If you can't find beef tallow, ask your butcher if they have beef scraps they can render for you—most will do it for free or very inexpensively, and homemade tallow tastes noticeably better than store-bought.
  • Pat the potatoes completely dry after soaking and before the first fry; any water left on them will cause splattering and prevent proper crisping.
  • Use a meat thermometer to monitor your oil temperature—it's the only way to ensure consistency between batches, and it takes the guesswork out of knowing when your fries will actually be crispy.
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