Beef Tallow Fries Grilled Cheese (Printer version)

Crispy beef tallow fries with golden grilled cheese, delivering rich, savory comfort food flavors.

# 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)

# 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 potatoes in batches for 4–5 minutes until just 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 sandwiches until golden brown and cheese is melted, about 3–4 minutes per side, pressing gently with a spatula for even toasting.
06 - Plate the grilled cheese sandwiches with a generous portion of beef tallow fries on the side. Serve immediately for best crispness.

# Expert Advice:

01 -
  • The beef tallow fries have a depth of flavor and crispness you simply cannot get from vegetable oil—once you taste them, store-bought fries feel empty.
  • Pairing them with a perfectly melted grilled cheese creates a meal that feels indulgent but comes together faster than you'd expect.
  • It's the kind of dish that works equally well for a casual lunch or impressing someone with your cooking instincts.
02 -
  • The two-fry method isn't extra work; it's the difference between good fries and fries that make people ask for your recipe.
  • Beef tallow can be hard to find, but it's worth hunting down at a good butcher—if you truly cannot find it, duck fat is your next best option, never vegetable oil.
  • Overcrowding your fryer basket drops the oil temperature and creates soggy, greasy fries instead of crispy ones, so be patient and fry in batches.
03 -
  • Save bacon grease and beef drippings in your freezer to make your own tallow—it's cheaper than buying it and tastes like your own kitchen.
  • The mayonnaise trick works on any grilled cheese; it browns faster and more evenly than butter alone, but use a light hand or it becomes greasy.
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