Beef Tallow Roasted Potatoes (Printer-Friendly)

Golden potatoes roasted in beef tallow, crisp outside and fluffy inside with hints of herbs and garlic.

# 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)

# Steps:

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 of cold salted water, bring to a boil, then simmer for 8 to 10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly, return to the empty pot, and shake gently to roughen the edges for improved crispiness.
04 - In a small saucepan over low heat, melt beef tallow. Add smashed garlic and herbs if using, infuse for 1 to 2 minutes, then discard garlic.
05 - Carefully remove the heated baking sheet from the oven. Pour half of the melted tallow onto it, tilting to coat the surface evenly.
06 - Place potatoes in a single layer on the baking sheet, drizzle with remaining tallow, and season with salt and black pepper.
07 - Roast potatoes for 20 minutes, then flip and continue roasting for another 20 to 25 minutes until golden and crispy all over.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Suggestions:

01 -
  • The outside gets shatteringly crisp while the inside stays pillowy and fluffy, which is basically potato perfection.
  • Beef tallow gives you that authentic, old-school flavor that makes people pause mid-bite and ask what your secret is.
  • They're genuinely easy to make once you understand that parboiling and a hot pan are your best friends.
02 -
  • The parboiling step isn't optional—it cooks the insides so they're fluffy while the roasting crisps the outside; skip it and you'll have raw centers no matter how long you roast.
  • Pat the potatoes dry after parboiling if you really want maximum crispiness, because excess moisture turns to steam and steam is the enemy of a crispy crust.
  • A truly hot pan is non-negotiable; if your tallow isn't sizzling loudly when the potatoes hit the sheet, they'll steam instead of roast.
03 -
  • If beef tallow is truly unavailable, duck fat or goose fat will work beautifully and give a slightly different but still deeply satisfying flavor.
  • A pinch of smoked paprika or chili flakes added right at the end brings heat and complexity that makes people ask what your secret ingredient is.
  • These pair perfectly alongside roast meats, and they're honestly good enough to eat on their own as a simple, satisfying side.
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