Beef Tallow French Fries Grilled (Print)

Ultra-crispy fries fried in beef tallow paired with a golden grilled cheese sandwich, rich and savory.

# Ingredients:

→ Beef Tallow French Fries

01 - 4 large russet potatoes, peeled and cut into 1/4-inch sticks
02 - 1 quart 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, for extra crispness)

# Directions:

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 just 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 or 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 fully melted, about 3 to 4 minutes per side, pressing gently with a spatula for even toasting.
06 - Plate the grilled cheese sandwiches with a generous portion of beef tallow fries on the side. Serve immediately for best crispness.

# Expert Tips:

01 -
  • The beef tallow fries develop a shattering, golden crust that tastes deeply savory in a way vegetable oil simply can't replicate.
  • Pairing ultra-crispy fries with warm, gooey grilled cheese creates a textural contrast that keeps you coming back for another bite.
  • The whole meal comes together in about an hour, making it perfect for when you're hungry now but don't want to sacrifice quality.
02 -
  • The two-fry method is non-negotiable for beef tallow fries—skipping the first low-temperature fry will leave you with a cooked outside and raw inside, which defeats the entire purpose.
  • Beef tallow solidifies when cold, so if you're reusing it, strain it through cheesecloth while it's still warm and store it in the fridge; it keeps for weeks and actually improves over time as it picks up more flavor.
  • Don't crowd the fries or sandwiches in the pan—you'll drop the temperature and end up with greasy results instead of crispy ones.
03 -
  • Temperature control is everything—use a reliable thermometer for the oil, and check it before each batch to make sure you haven't dropped below where you need to be.
  • If your beef tallow is hard to find, ask at a local butcher—many are happy to save you some, and it's usually affordable or even free since it's typically trimmed away.
  • Spread butter or mayo all the way to the edges of the bread because those edges are what get the crispiest and most golden.
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