Beef Tallow Fries Grilled Cheese (Printable)

Golden grilled cheese sandwich served with ultra-crispy beef tallow fries for rich, savory comfort.

# Ingredient List:

→ Beef Tallow French Fries

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

# Steps:

01 - Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain thoroughly and pat dry with 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. Remove and drain on paper towels.
03 - Increase the temperature of the beef tallow to 375°F. Fry potatoes in batches for 2 to 3 minutes until golden and ultra-crispy. Drain, season with kosher salt and black pepper, and sprinkle with parsley if desired.
04 - Spread softened butter (and mayonnaise if using) evenly on one side of each slice of bread. Place 1 to 2 slices of sharp cheddar cheese between two slices of bread with the buttered sides facing out.
05 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until golden brown and the cheese is fully melted. Press gently with a spatula for even toasting.
06 - Serve the grilled cheese sandwiches immediately with a generous portion of beef tallow fries on the side for best crispness.

# Expert Advice:

01 -
  • Beef tallow fries achieve a crispiness that regular oil simply cannot match—they stay shatteringly crisp even after cooling slightly.
  • The two-fry technique gives you a tender interior with an impossibly crunchy exterior, making them genuinely restaurant-quality.
  • A proper grilled cheese with the butter-mayo trick creates that perfect golden crust while keeping the cheese creamy inside.
  • This meal comes together in about an hour and feels completely indulgent, even though it's straightforward to execute.
02 -
  • Do not skip the first low-temperature fry—it cooks the potato through so the second fry only crisps the exterior, giving you that contrast that makes beef tallow fries special.
  • The potato must be completely dry before frying or they'll never crisp; I learned this the hard way with soggy disappointment.
  • Medium heat for the grilled cheese is non-negotiable because butter burns quickly at higher temperatures, leaving you with dark bread and rubbery cheese.
03 -
  • Freeze your cut potatoes for up to an hour before the first fry; the cold centers cook more evenly and help achieve that perfect tender-crispy contrast.
  • Save your beef tallow after frying—strained and cooled, it keeps for months and makes everything from roasted vegetables to hash browns taste restaurant-quality.
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