Beef Tallow Roasted Potatoes (Printable version)

Golden, crispy potatoes roasted using beef tallow and herbs for a deliciously savory and fluffy dish.

# What you need:

→ Potatoes

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

→ Fats

02 - 1/3 cup beef tallow

→ Seasonings

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

# How to Make It:

01 - Set 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 potatoes thoroughly, return them to the empty pot, and shake gently to roughen edges for enhanced crispiness.
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 and discard garlic.
05 - Carefully remove hot baking sheet from oven and pour half of the melted tallow onto it, tilting to evenly coat.
06 - Place potatoes in a single layer on the baking sheet. Drizzle remaining tallow over them and sprinkle with salt and pepper.
07 - Roast potatoes for 20 minutes. Flip and continue roasting for an additional 20 to 25 minutes until golden and crispy on all sides.
08 - Remove potatoes from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • That impossible combination of shattered, golden crust and pillowy soft centers that makes your kitchen smell like a proper Sunday dinner.
  • Beef tallow is forgiving and actually makes it harder to mess up—it loves high heat and rewards you with crispiness that butter and oil struggle to achieve.
  • This side dish doesn't need babysitting; once they're in the oven, you can focus on whatever else is cooking.
02 -
  • Do not skip the parboil—it sounds like an extra step but it's the difference between undercooked centers and that perfect fluffy-crispy contrast, and it only takes 10 minutes.
  • Air-drying the potatoes for 5 to 10 minutes after draining creates an even crispier crust because less moisture means better browning, and this is especially worth doing if you're the impatient type like me.
  • The baking sheet is your secret weapon and it must be hot; if it's not, the tallow just sits there instead of sizzling, and your potatoes will steam instead of roast.
03 -
  • Let the potatoes air-dry for 5 to 10 minutes after draining for maximum crispiness—it seems like extra work but it genuinely changes the texture and makes this dish unforgettable.
  • Save the tallow you use for cooking next time; you can store it in the cold box for months and it actually improves with age as flavors develop.
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