Save to Pinterest The smell of beef tallow hitting hot oil takes me back to this tiny diner in my college town where the cook would let me sit at the counter and watch him make fries. He never used measurements just this giant metal spoon and decades of muscle memory. When I tried recreating those fries at home I learned beef tallow changes everything. It gives potatoes this impossible crispness that vegetable oil just cant match. Adding grilled cheese felt like the natural next step because honestly sometimes you need two comfort foods at once.
My roommate walked in while I was testing this combination and just stood in the kitchen doorway for a solid minute. She said the whole apartment smelled like a state fair which honestly I took as a compliment. We ended up eating at the counter standing up because neither of us wanted to wait for proper plates. That night turned into a monthly tradition where we'd make these and catch up on life between bites of cheese and fries.
Ingredients
- 4 large russet potatoes peeled and cut into ¼ inch sticks: Russets have the perfect starch content for crispy fries and soaking them removes excess starch so they fry up better
- 1 quart beef tallow or enough for deep frying: This is what makes restaurant quality fries with that incredible savory flavor and superior crunch
- 2 tsp kosher salt: Salt right out of the fryer while they're still hot so it sticks perfectly
- ½ tsp black pepper: Fresh cracked pepper adds a little kick that cuts through the richness
- 1 tsp chopped fresh parsley optional: Adds color and a fresh contrast to all the rich flavors
- 8 slices sourdough bread: Sourdough holds up well to grilling and adds a subtle tang that balances the cheese
- 8 slices sharp cheddar cheese: Sharp cheddar has enough flavor to stand up to the beef tallow fries
- 4 tbsp unsalted butter softened: Butter on the outside creates that classic golden grilled cheese flavor
- 2 tbsp mayonnaise optional for extra crispness: This is the secret to restaurant style crispy bread
Instructions
- Soak and prep the potatoes:
- Put the cut potatoes in cold water for at least 30 minutes to pull out starch then dry them completely with paper towels because water and hot oil are dangerous
- First fry at low heat:
- Heat beef tallow to 325°F and fry the potatoes in batches for 4 to 5 minutes until they're tender but pale then drain on paper towels
- Second fry at high heat:
- Crank the heat to 375°F and fry again for 2 to 3 minutes until golden and crispy then season immediately with salt and pepper
- Prep the bread:
- Spread butter on one side of each bread slice and add mayo to the buttered side if you want extra crispness
- Assemble the sandwiches:
- Put 1 or 2 cheese slices between two bread slices with the buttered sides facing outward
- Grill to perfection:
- Cook in a skillet over medium heat for 3 to 4 minutes per side until golden brown and the cheese is completely melted
- Serve together:
- Plate everything immediately while the fries are at maximum crispness and the cheese is still gooey
Save to Pinterest I made these for a game night once and everyone stopped playing to stand around the kitchen. The sound of crunching was honestly kind of hilarious in the best way. By the time we actually started the movie we were all in food comas but nobody regretted it.
Choosing The Right Fat
Beef tallow is worth seeking out for the flavor alone but duck fat works beautifully too. If you need to keep it vegetarian vegetable oil is fine but the fries won't have quite the same depth. I've found that local butcher shops often sell tallow or you can render it yourself from beef fat trimmings.
The Mayo Trick
Spreading mayonnaise on the buttered side of the bread sounds weird until you try it. The mayo has a higher smoke point than butter alone and creates this perfectly even golden crust. It's a trick I learned from a short order cook who swore it was the only way to make grilled cheese for a lunch rush.
Timing Everything Right
The real secret is timing the second fry with the grilled cheese so everything hits the plate hot. I start the sandwiches when the oil hits 375°F for the second fry. This way the fries come out just as the cheese melts perfectly.
- Keep the first fry potatoes at room temperature between batches
- Have your station set up with paper towels and seasoning ready
- Warm your plates if possible so the fries stay crispy longer
Save to Pinterest Some meals are just meant to be eaten with your hands and this is definitely one of them. Hope your kitchen smells as good as mine did the first time these came together.
Recipe Frequently Asked Questions
- → Why soak potatoes before frying?
Soaking removes excess starch, preventing fries from sticking and promoting a crisp exterior.
- → What makes beef tallow ideal for frying?
Beef tallow has a high smoke point and adds rich, savory flavor to fries, resulting in extra crispness.
- → How to ensure grilled cheese melts evenly?
Cooking sandwiches over medium heat and pressing gently helps cheese melt fully without burning the bread.
- → Can I substitute other fats for beef tallow?
Yes, duck fat or vegetable oil can be used though flavor and crispness may vary.
- → How to get fries ultra-crispy?
Frying twice at different temperatures—first to cook, then to crisp—creates the perfect crunchy texture.