Beef Tallow Fries Cheese (Printer-friendly)

Golden fries fried in beef tallow served alongside a perfectly toasted cheese sandwich with rich, savory taste.

# Required Ingredients:

→ 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)

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

# Expert Suggestions:

01 -
  • Beef tallow fries achieve a crispy exterior and fluffy interior that vegetable oil simply can't match.
  • The double-fry method ensures you get restaurant-quality results without leaving them greasy.
  • Pairing rich, savory fries with a perfectly melted grilled cheese feels indulgent but comes together in about an hour.
02 -
  • The two-fry method is non-negotiable if you want authentic crispy fries—rushing them in a single fry leaves you with either undercooked centers or burnt outsides.
  • If your beef tallow starts smoking before reaching 375°F, it's too hot or has water in it; let it cool slightly and try again, or strain it through cheesecloth.
  • Never skip drying your potatoes thoroughly, or you'll end up splattering hot oil everywhere and losing that crispy crust potential.
03 -
  • Keep your beef tallow in the freezer and scoop out what you need—it stores beautifully this way and you'll always have it ready for fries on a whim.
  • If you're nervous about maintaining the right oil temperature, a deep-fry or candy thermometer is non-negotiable; guessing will ruin your fries.
  • Make your grilled cheese while the fries are cooling slightly—this way everything hits the plate at the same moment, crispy and hot.
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