Beef Tallow Roasted Potatoes (Printer View)

Crispy golden potatoes with fluffy interiors, roasted in flavorful beef tallow.

# What you'll need:

→ Potatoes

01 - 2 lb Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks

→ Fats

02 - 1/3 cup beef tallow

→ Seasonings

03 - 1 1/2 tsp kosher salt, plus additional to taste
04 - 1/2 tsp freshly ground black pepper
05 - 2 tbsp fresh rosemary or thyme, finely chopped (optional)
06 - 2 cloves garlic, smashed (optional)

# Method:

01 - Preheat the oven to 425°F and place a large, rimmed baking sheet inside to heat.
02 - Place potato chunks in a large pot filled with cold, salted water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until edges are tender but potatoes remain intact.
03 - Drain the potatoes thoroughly and return them to the empty pot. Shake gently to roughen the edges, enhancing crispness.
04 - Melt beef tallow in a small saucepan over low heat. If desired, add smashed garlic and herbs to infuse for 1 to 2 minutes, then remove the garlic.
05 - Remove the preheated baking sheet from the oven carefully. Pour half of the melted tallow onto the sheet, tilting to coat evenly.
06 - Spread the potatoes in a single layer on the baking sheet. Drizzle with the remaining tallow and season with salt and pepper.
07 - Roast for 20 minutes, then flip the potatoes and continue roasting for an additional 20 to 25 minutes until golden and crispy on all sides.
08 - Remove from the oven, toss with fresh herbs if preferred, and serve immediately.

# Expert Advice:

01 -
  • They're the kind of crispy that makes people ask for seconds before they even sit down.
  • Beef tallow does something no oil can quite match—it browns the potatoes to an almost mahogany perfection.
  • Takes less than an hour from start to table, yet tastes like you've been tending them all day.
02 -
  • Don't skip the parboiling step; it's what keeps the inside fluffy while the outside goes crispy—roasting raw potatoes just dries them out.
  • A truly hot baking sheet is non-negotiable; cold metal means soggy potatoes no matter what fat you use.
  • If your tallow is from a store, it's often mixed with other fats—pure rendered beef tallow makes a difference you'll taste on the first bite.
03 -
  • Render your own beef tallow by asking a butcher for beef fat trimmings and cooking them low and slow in the oven; it's cheaper and tastes fresher than store-bought.
  • Air-drying the potatoes for 5–10 minutes after draining pulls off surface moisture that would turn to steam in the oven, competing with crisping.
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