Beef Tallow Fries Grilled Cheese (Print Version)

Crispy beef tallow fries paired with a golden, melty grilled cheese sandwich, full of rich flavor.

# What You 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)

# How To Make:

01 - Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain and pat completely 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. Assemble sandwiches with 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 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 and serve immediately for best crispness.

# Expert Advice:

01 -
  • Those fries achieve a crispness that vegetable oil simply cannot match—the kind that stays crunchy even as they cool.
  • The two-fry method means you get a tender inside without sacrificing that shattered exterior.
  • Beef tallow gives everything a subtle richness that makes even simple grilled cheese feel indulgent.
02 -
  • Beef tallow needs to be pure rendered fat without water or impurities, or it will spatter violently when potatoes hit it—ask your butcher or render it yourself from beef trimmings.
  • The two-fry method is not optional; a single fry at any temperature gives you either soft potatoes or burnt ones with a raw center.
  • Pat your potatoes aggressively dry after soaking—I learned this the hard way when a single wet potato caused oil to splatter across my stovetop.
03 -
  • Render your own beef tallow from butcher trimmings if cost is a concern—it's cheaper and you control the purity.
  • Mix sharp cheddar with a small amount of Gruyère for deeper flavor and better melting texture.
  • Make extra fries and save them; they reheat in a hot oven far better than in a microwave.
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