Beef Tallow Roasted Potatoes (Printable Version)

Crispy outside and fluffy inside potatoes roasted with beef tallow and herbs.

# What You’ll 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)

# Step-by-Step Guide:

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 of cold salted water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes, until edges are just tender.
03 - Drain potatoes thoroughly and return to the empty pot. Shake gently to roughen the edges for extra crispiness.
04 - In a small saucepan over low heat, melt the beef tallow. Add smashed garlic and herbs if using to infuse for 1 to 2 minutes, then discard garlic.
05 - Remove the hot baking sheet from the oven. Pour half the melted tallow onto the sheet and tilt to coat evenly.
06 - Place potatoes in a single layer on the baking sheet. Drizzle with remaining tallow and season with salt and freshly ground black pepper.
07 - Roast for 20 minutes, then flip potatoes and continue roasting for another 20 to 25 minutes until golden and crispy.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • The beef tallow creates a savory crust and richness you absolutely cannot achieve with butter or oil
  • The roughening trick guarantees shatteringly crispy edges every single time
02 -
  • Do not skip shaking the par-cooked potatoes in the empty pot because that mechanical action is what creates the crispy exterior texture
  • Letting potatoes air dry for 5 to 10 minutes after draining makes them even crispier since less water creates better browning
03 -
  • Crowding the baking sheet causes steaming instead of roasting, so use two sheets if needed
  • Start checking potatoes at 35 minutes total since oven temperatures vary and you want perfect golden color
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