Beef Tallow French Fries Grilled Cheese (Printable Version)

Golden crispy fries cooked in beef tallow paired with melty grilled cheese for a comforting, flavorful meal.

# 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 (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)

# Directions:

01 - Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain completely 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 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 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 to 4 minutes per side. Press gently with a spatula for even browning.
06 - Plate the grilled cheese sandwiches alongside a generous portion of beef tallow fries. Serve immediately for optimal crispness.

# Expert Hints:

01 -
  • Beef tallow fries taste nothing like grocery store frozen fries—they're savory, deeply golden, and impossible to stop eating.
  • The grilled cheese gets incredibly crispy on the outside while staying melty and gooey inside, like the sandwich version of your favorite things.
  • This is comfort food that actually tastes elevated, not like you're trying too hard.
02 -
  • Do not skip the soaking step or you'll end up with fries that stick together and cook unevenly—it feels like a small thing but it changes everything.
  • Pat those potatoes completely dry after soaking, or water will cause dangerous splattering when they hit the hot tallow.
  • If your beef tallow isn't at the right temperature for the second fry, the fries will either be greasy or burnt with a raw center—an instant thermometer saves heartbreak here.
  • Soften your butter before spreading so you're not tearing your bread trying to get even coverage.
03 -
  • Have your paper towels and seasoning ready before the fries come out of the oil—crispy things cool fast and salt sticks better to the slight moisture.
  • If you're cooking for a crowd, hold finished fries in a warm oven (around 200°F) while you finish the batches, spread on a wire rack so they don't steam and lose their crunch.
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