Beef Tallow Fries Grilled Cheese (Printable)

Golden grilled cheese sandwiches served alongside ultra-crispy beef tallow fries with savory seasoning.

# Ingredient List:

→ 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)

# How to Prepare:

01 - Soak 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 tallow temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and ultra-crispy. Drain, then season with salt, pepper, and parsley if desired.
04 - Spread butter and mayonnaise (if using) evenly on one side of each bread slice. Layer 1 to 2 cheese slices between two bread slices, 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 cheese is melted, pressing gently with a spatula for even toasting.
06 - Plate the grilled cheese sandwiches alongside a generous portion of beef tallow fries. Serve immediately for optimal crispness.

# Expert Suggestions:

01 -
  • The double fry technique makes fries stay crispy way longer than restaurant versions
  • Beef tallow adds this incredible savory depth that makes ketchup optional
  • Grilled cheese with mayo on the outside creates this shatteringly crispy crust
02 -
  • Dry the potatoes completely before frying or the oil will bubble violently
  • Let the oil come back to temperature between batches for consistent results
  • Don't crowd the fryer or the temperature will drop and you'll get soggy fries
03 -
  • Use a digital thermometer to maintain precise oil temperature
  • Cut potatoes uniformly so they all cook at the same rate
  • Let the grilled cheese rest for 30 seconds before cutting so the cheese sets slightly
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