Beef Tallow Roasted Potatoes (Print)

Golden, crispy potatoes infused with beef tallow and fresh herbs for a rich flavor boost.

# Ingredients:

→ 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)

# Instructions:

01 - Set oven to 425°F. Place a large rimmed baking sheet in the oven to warm.
02 - Place potato chunks in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until edges are tender but potatoes hold their shape.
03 - Drain potatoes thoroughly and return them to the empty pot. Gently shake to roughen edges for enhanced crispness.
04 - Melt beef tallow in a small saucepan over low heat. Add smashed garlic and herbs if using, infuse for 1 to 2 minutes, then discard garlic.
05 - Carefully remove hot baking sheet from oven. Pour half of the melted tallow onto it and tilt to coat evenly.
06 - Spread potatoes in a single layer on baking sheet. Drizzle remaining tallow over them and season with salt and pepper.
07 - Roast for 20 minutes, then flip potatoes. Continue roasting for 20 to 25 minutes until golden brown and crispy.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Pro Tips:

01 -
  • That impossible texture: shattered, crackling exterior that gives way to fluffy potato inside, all from one simple fat.
  • Beef tallow is where roast chicken and Sunday dinners live—it tastes like memory and comfort in crispy form.
  • Forty-five minutes and you've got a side dish that makes people ask for seconds before the main course even arrives.
02 -
  • Don't skip the parboil—it softens the interior so the outside can crisp without the center staying hard.
  • Beef tallow has a higher smoke point than most fats, which is why it's perfect for this; it won't break down or burn while creating that shattering crust.
  • Air-drying the potatoes for 5–10 minutes after draining removes excess moisture and is the secret to extra crispiness if you have the patience.
03 -
  • If your tallow is solid at room temperature, gently warm it before pouring—it needs to flow evenly across the baking sheet.
  • Don't crowd the pan; if the potatoes are piled on top of each other, they'll steam instead of roast, and that crispiness will never happen.
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