Save to Pinterest My tiny apartment kitchen smelled like a fairground on Friday night when I first tried frying potatoes in beef tallow. Id saved up beef trimmings for months, rendered them down into snowy white fat, and took the leap. That first batch came out soggy, but by the third try, Id cracked the code. The smell alone hooked me, and then I made a grilled cheese to go alongside because fries need a partner.
I served this combo to three skeptical friends who swore they only baked their fries. One bite of the beef tallow version, complete with a dunk into ketchup, and they were asking for seconds. We stood around the stove eating straight from the paper towel lined plate, and nobody talked for ten minutes. Thats when I knew this recipe was a keeper.
Ingredients
- 4 large russet potatoes: High starch content means fluffier interiors, and peeling prevents dark spots
- 1 quart beef tallow: Rendered beef fat has a high smoke point and adds rich beefy flavor
- 2 tsp kosher salt: Season immediately after frying while hot for best adherence
- ½ tsp black pepper: Freshly cracked gives the best aroma and bite
- 1 tsp chopped fresh parsley: Adds a bright contrast and makes the plate look finished
- 8 slices sourdough bread: Tangy flavor and sturdy structure hold up to the cheese
- 8 slices sharp cheddar cheese: Aged cheddar melts beautifully and adds bold flavor
- 4 tbsp unsalted butter: Softened butter spreads evenly without tearing the bread
- 2 tbsp mayonnaise: Creates an extra crispy golden crust when mixed with the butter
Instructions
- Soak the potatoes:
- Cut peeled russets into quarter inch sticks and soak in cold water for at least thirty minutes to pull out starch. Drain well and pat completely dry with paper towels because water and hot fat are dangerous together.
- First fry at low heat:
- Heat beef tallow to 325°F and fry potatoes in batches for four to five minutes until tender and pale. Drain on paper towels and let them cool while you heat the oil to 375°F.
- Second fry at high heat:
- Fry the cooled potatoes again for two to three minutes until deep golden and very crispy. Season immediately with salt and pepper and toss with parsley if you like.
- Prep the bread:
- Mix softened butter with mayonnaise and spread evenly on one side of each bread slice. This combo creates the most golden, crunchy exterior imaginable.
- Assemble the sandwiches:
- Layer one or two slices of sharp cheddar between two bread slices with buttered sides facing outward. Press down gently to help the bread adhere to the cheese.
- Grill to perfection:
- Cook sandwiches in a skillet over medium heat for three to four minutes per side until golden brown and the cheese melts completely. Press gently with a spatula for even contact with the pan.
- Serve together:
- Plate the sandwiches alongside a mountain of hot crispy fries and serve immediately while everything is at peak crunch.
Save to Pinterest This meal became my go to after long shifts when I needed something that felt like a hug. Theres something deeply satisfying about dipping a crispy fry into a sandwich filled with melted cheese.
Getting The Crispiest Fries
Soaking the potatoes isnt optional if you want maximum crisp. The cold water pulls out surface starch which creates that gummy exterior. I usually change the water once halfway through when it looks cloudy.
Mastering The Grilled Cheese Crust
Low and slow wins the race. Too high heat burns the bread before the cheese melts. Medium heat lets the bread golden gradually while the cheese gets gooey all the way through.
Flavor Variations
Try adding Gruyère to the cheddar for a nutty complexity or throw a slice of tomato inside before grilling. A smear of garlic butter on the bread instead of plain butter transforms the whole sandwich.
- Sprinkle grated parmesan on the buttered bread before cooking for a cheesy crust
- Add sliced pickles inside the sandwich for tang and crunch
- Serve with homemade aioli or garlic mayo for dipping
Save to Pinterest Some meals are just worth the effort and this one delivers every single time.
Recipe FAQs
- → How do you achieve ultra-crispy fries using beef tallow?
Double frying is key: first fry at a lower temperature to cook the potatoes through, then fry again at a higher temperature to crisp the exterior. Using beef tallow adds a rich flavor and enhances the golden crunch.
- → What type of cheese works best for the sandwich?
Sharp cheddar creates a classic melt and flavor, but Gruyère and mozzarella are excellent alternatives for creaminess and depth.
- → Can the fries be made without beef tallow?
Yes, vegetable oil can be used as a vegetarian-friendly substitute, although some depth of flavor may be lost compared to beef tallow.
- → How do you prevent soggy grilled cheese sandwiches?
Butter the bread generously and cook on medium heat until golden on both sides, pressing gently to ensure even melting without excess moisture buildup.
- → Is it necessary to soak the potato sticks before frying?
Soaking the potatoes in cold water removes excess starch, which helps achieve a crisper texture when frying.