Beef Tallow Fries Grilled Cheese (Printable Version)

Crispy fried potatoes cooked in beef tallow served with a melty, golden grilled cheese sandwich.

# What You'll Need:

→ Beef Tallow French Fries

01 - 4 large russet potatoes, peeled and cut into ¼-inch sticks
02 - 4 cups beef tallow (or enough for deep frying)
03 - 2 teaspoons kosher salt
04 - ½ 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)

# Directions:

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 potatoes again in batches for 2 to 3 minutes until golden and extra 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.
05 - Place 1 to 2 slices of cheese 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 and serve immediately for optimal crispness.

# Expert Advice:

01 -
  • The double-fry method gives you a crispy exterior with a fluffy center that tastes like the best thing you've ever eaten.
  • Beef tallow creates a savory depth that regular oil simply can't match, and your kitchen will smell incredible for hours.
  • Pairing it with grilled cheese turns a simple meal into something that feels both nostalgic and indulgent.
02 -
  • Wet potatoes in a hot fryer are a disaster—water and hot fat don't play well together, so pat them dry like you mean it, or you'll have dangerous splattering and soggy fries.
  • The double-fry method isn't fancy cooking, it's physics: the first fry cooks the inside, the second fry creates the crispy shell, and skipping the first fry leaves you with either raw centers or burnt exteriors with nothing in between.
03 -
  • Make a cheese blend with sharp cheddar and gruyère or mozzarella for deeper flavor and better melting—different cheeses have different melting points, so they create a more interesting texture.
  • Serve your fries with a good dipping sauce like aioli, ketchup, or even a gravy to complement the savory richness of the tallow.
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