Beef Tallow Fries Grilled Cheese (Print View)

Golden grilled cheese paired with ultra-crispy beef tallow fries offers rich, savory comfort.

# Components:

→ Beef Tallow French Fries

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

# Directions:

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 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 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 to 2 cheese slices between two bread slices, buttered sides facing out.
05 - Heat a skillet or griddle over medium heat. Cook sandwiches until golden brown and cheese is fully melted, about 3 to 4 minutes per side. Press gently with a spatula for even toasting.
06 - Plate the grilled cheese sandwiches alongside a generous portion of beef tallow fries. Serve immediately for optimal crispness.

# Expert Advice:

01 -
  • Those fries are impossibly crispy on the outside and tender inside—the double-fry method and beef tallow are the secret weapons.
  • The grilled cheese gets shatteringly golden crust without burning because you're not rushing it, just letting the heat do the work.
  • This is a complete meal that tastes like you spent hours in the kitchen when you really didn't.
02 -
  • Beef tallow is non-negotiable for the flavor and color—vegetable oil will make good fries, but tallow makes fries that taste like memory.
  • The double fry is the magic: first fry at lower heat cooks the inside, second fry at higher heat shatters the outside, and skipping either one means you're just making fried potatoes instead of actually special fries.
  • Don't add cheese to your sandwich until the bread is buttered and ready to go into the pan—melting cold cheese in the skillet takes forever and the bread browns before the cheese gets soft.
03 -
  • If you can't find beef tallow, a good butcher will render it for you, or you can order it online—duck fat is a solid substitute but brings its own flavor that's assertive and slightly gamey.
  • Pat your fries completely dry after soaking; any remaining water turns to steam in the oil and ruins your crispy exterior, so use paper towels and don't be gentle about it.
  • Make your grilled cheese in batches if you're feeding multiple people so you're not juggling four sandwiches at once—cook them one or two at a time so each one gets proper attention and golden crust.
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