Save to Pinterest My youngest brother stumbled into the kitchen last winter with this wild idea about cooking fries in beef tallow like some old-school diner. I thought he was crazy until that first batch hit the fryer and the whole house smelled like the best steakhouse we had ever visited.
We made six batches that first night and ate them standing up around the stove because nobody wanted to stop long enough to set the table. My neighbor actually knocked on the door to ask what smelled so good and ended up staying for dinner.
Ingredients
- 4 large russet potatoes peeled and cut into inch sticks: Russets have the perfect starch content to develop that crunchy exterior while staying fluffy inside and cutting them by hand gives you those satisfying irregular shapes that get extra crispy
- 1 quart beef tallow or enough for deep frying: This is the game changer that makes fries taste like they came from a proper diner and you can order beef tallow online or save it from roasts
- 2 tsp kosher salt: Kosing salt sticks better to hot fries and seasoning immediately after frying locks in the flavor
- tsp black pepper: Fresh cracked pepper adds just enough bite to balance the richness of the tallow
- 1 tsp chopped fresh parsley optional: A little color makes them look restaurant worthy and adds a fresh contrast to all that savory richness
- 8 slices sourdough bread: Sourdough holds up better to grilling and its tang cuts through the cheese perfectly
- 8 slices sharp cheddar cheese: Sharp cheddar melts beautifully and its bold flavor stands up to the beef tallow fries
- 4 tbsp unsalted butter softened: Butter gives you that golden buttery crunch on the outside that mayonnaise alone cannot achieve
- 2 tbsp mayonnaise optional for extra crispness: The restaurant secret for perfectly golden bread that never burns
Instructions
- Soak the potatoes:
- Soak the potato sticks in cold water for at least 30 minutes to remove excess starch then drain and pat completely dry with paper towels because water and hot fat do not mix.
- First fry at low heat:
- Heat beef tallow in a deep pot or fryer to 325F and fry the potatoes in batches for 4 to 5 minutes until just tender but not browned then remove and drain on paper towels.
- Crisp them up hot:
- Increase tallow temperature to 375F and fry potatoes again in batches for 2 to 3 minutes until golden and ultra crispy then drain immediately.
- Season while hot:
- Toss the fries with salt and pepper right away while they are still hot so the seasoning sticks and sprinkle with parsley if you want them to look fancy.
- Build your sandwiches:
- Spread butter and mayonnaise evenly on one side of each bread slice then place 1 to 2 cheese slices between two slices with buttered sides facing out.
- Grill to perfection:
- Heat a skillet or griddle over medium heat and 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.
- Bring it all together:
- Plate the grilled cheese sandwiches with a generous portion of beef tallow fries on the side and serve immediately for that perfect crispy texture.
Save to Pinterest My dad who never cooks actually asked for the recipe after trying these and now he makes them every Sunday during football season. There is something about the combination that just makes people happy in a way most food cannot.
Choosing The Right Cheese
Sharp cheddar is classic but mixing in some Gruyre adds that nutty depth that makes grilled cheese feel special. Mozzarella creates those incredible cheese pulls that everyone loves on Instagram and it balances the sharper flavors beautifully.
Frying Temperature Matters
An instant read thermometer is worth every penny here because guessing the oil temperature is how fries go wrong. Too low and they soak up grease too high and they burn before cooking through.
Making It Your Own
Once you master the basic technique you can start playing around with different potato varieties and seasonings. Sweet potato fries work surprisingly well with beef tallow and a little smoked paprika takes them over the top.
- Try duck fat instead of beef tallow for an even richer restaurant style flavor
- Add garlic powder or onion salt to the seasoning mix right after frying
- Experiment with different breads like Texas toast or rye for completely different vibes
Save to Pinterest Some meals are just fuel but this combination is the kind of food that makes memories. Hope it becomes a favorite in your house like it did in ours.
Recipe FAQs
- → Why soak the potatoes before frying?
Soaking removes excess starch, preventing fries from sticking together and promoting crispiness during frying.
- → What temperature is best for frying fries in beef tallow?
First fry at 325°F to cook through, then increase to 375°F for a golden, crispy exterior.
- → Can I use a different fat than beef tallow for frying?
Vegetable oil or duck fat can be substituted, but beef tallow adds a distinct savory richness.
- → How do I get the grilled cheese evenly toasted and melted?
Use medium heat, butter the bread slices well, and press gently with a spatula while cooking each side 3–4 minutes.
- → What cheese varieties work best for the sandwich?
Sharp cheddar is classic, but mixing Gruyère or mozzarella adds depth and creamy meltiness.