Pin This I stumbled onto beef tallow potatoes entirely by accident one rainy Sunday when I ran out of olive oil but found a jar of rendered beef fat in the back of my fridge. The smell that filled my kitchen was rich and meaty, like a steakhouse in miniature form. Those first potatoes emerged from the oven with impossibly crispy shells and the kind of deep savory flavor you usually only get in restaurants. Now I keep beef tallow on hand specifically for potato emergencies.
My sister-in-law stayed over for dinner last winter and watched me shake the par-cooked potatoes in the empty pot like I was conducting some strange kitchen ritual. She thought I had lost my mind until she took her first bite and went completely silent. That plate of potatoes disappeared faster than the main course, and now she texts me每隔 a week asking for the exact method.
Ingredients
- Potatoes: Yukon Golds hold their shape beautifully while developing creamy interiors, though Russets work just as well for fluffier results
- Beef tallow: This rendered beef fat has a higher smoke point than butter and imparts an incredible savory depth that makes these potatoes taste special
- Kosher salt: The coarse flakes adhere better to the potato surfaces and provide even seasoning throughout
- Fresh herbs: Rosemary or thyme add brightness that cuts through the richness, though they are completely optional if you prefer pure potato flavor
Instructions
- Preheat everything:
- Crank your oven to 425°F (220°C) and slide a large rimmed baking sheet inside to get blazing hot while you prep the potatoes
- Par-cook the chunks:
- Place peeled 2-inch potato chunks in cold salted water, bring to a boil, then simmer for 8 to 10 minutes until edges are barely tender but still holding their shape
- Roughen the surfaces:
- Drain thoroughly and return potatoes to the empty pot, then shake gently to create a fuzzy exterior layer that will transform into crunch
- Infuse the fat:
- Melt beef tallow in a small saucepan over low heat, adding smashed garlic and herbs for 1 to 2 minutes if you want extra flavor, then fish out the garlic
- Start the roast:
- Pull the scorching hot baking sheet from the oven, pour half the melted tallow onto it and tilt to coat, then arrange potatoes in a single layer
- Season and coat:
- Drizzle remaining tallow over the potatoes and sprinkle generously with salt and pepper, using your hands to toss everything together
- Crisp them up:
- Roast for 20 minutes, flip each potato carefully, then roast another 20 to 25 minutes until golden brown and irresistibly crispy all over
- Finish and serve:
- Toss immediately with additional fresh herbs if you like, then serve while piping hot for maximum crunch factor
Pin This These potatoes became my go-to contribution to holiday dinners after my father confessed they were the only side dish he actually looked forward to all year. Something about the beef tallow triggers nostalgic memories of old-fashioned Sunday roasts.
Choosing Your Potatoes
Yukon Gold potatoes offer the best balance of creaminess and structure, with naturally thin skins that become delightfully crispy. Russets produce an even fluffier interior but can fall apart more easily during the roughening step. Avoid waxy red potatoes entirely since they will never achieve the right texture no matter how long you roast them.
Fat Substitutions
Duck fat creates an exceptionally luxurious version that tastes like something from a French bistro, while goose fat offers similar results with a slightly mellower flavor profile. Some home cooks swear by a mix of half beef tallow and half duck fat for the best of both worlds. Olive oil works in a pinch but lacks that deep meaty savoriness that makes this recipe special.
Serving Ideas
These potatoes pair perfectly alongside roast beef, rack of lamb, or any holiday meat centerpiece. They also make an unexpected but delicious accompaniment to fried eggs for a hearty weekend breakfast. Consider serving with a simple dollop of sour cream or a sprinkle of flaky sea salt for extra contrast.
- Leftovers reheat beautifully in a 400°F oven for 10 minutes
- Add roasted garlic cloves halfway through cooking for mellow sweetness
- Try a pinch of smoked paprika for a subtle smoky depth
Pin This There is something profoundly satisfying about potatoes cooked the old-fashioned way, with fat and heat and patience. These might just ruin all other roasted potatoes for you forever.
Recipe FAQs
- → Why use beef tallow for roasting potatoes?
Beef tallow adds a rich, savory flavor and helps create an irresistibly crispy exterior while keeping the interior fluffy.
- → How do I achieve crispy potatoes every time?
Parboil potatoes until edges are tender, shake to roughen surfaces, then roast on a preheated sheet with melted fat for maximum crispness.
- → Can I substitute beef tallow with other fats?
Yes, duck fat or goose fat provide similar rich flavors and excellent roasting results.
- → What herbs pair well with these potatoes?
Fresh rosemary or thyme complement the savory beef fat, enhancing the overall flavor profile.
- → How long should I roast the potatoes?
Roast for 20 minutes, then flip and continue roasting for 20-25 minutes until golden and crispy all around.
- → Is it necessary to preheat the baking sheet?
Yes, a hot baking sheet helps start the crisping process immediately when the potatoes are added.