Beef Tallow Roasted Potatoes (Print)

Crispy outside, fluffy inside potatoes roasted with beef tallow and aromatic 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 additional 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)

# Directions:

01 - Preheat oven to 425°F. 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 but potatoes hold shape.
03 - Drain potatoes thoroughly and return to empty pot. Shake gently to roughen edges, enhancing crispiness.
04 - Melt beef tallow in a small saucepan over low heat. Add smashed garlic and herbs if desired. Infuse for 1 to 2 minutes then remove garlic.
05 - Carefully remove hot baking sheet from oven. Pour half the melted tallow onto the sheet, tilting to coat evenly.
06 - Place potatoes in a single layer on the baking sheet. Drizzle remaining tallow over them and season with salt and pepper.
07 - Roast for 20 minutes. Flip potatoes and roast an additional 20 to 25 minutes until golden and crispy on all sides.
08 - Remove from oven and toss with fresh herbs if using. Serve immediately.

# Expert Advice:

01 -
  • The crispy exterior contrasts perfectly with that fluffy, almost creamy center—it's the texture you chase.
  • Beef tallow is a flavor amplifier that makes everything taste more like itself, more savory, more real.
  • This is one of those dishes that tastes like someone spent hours cooking when you really spent less than an hour.
02 -
  • Moisture is the enemy of crispy potatoes—after draining, let them sit uncovered for a few minutes so steam evaporates completely, or pat them dry if you're impatient.
  • Don't stir or flip constantly out of nervousness; let them sit and develop color for those full intervals, or you'll end up with pale, soft potatoes instead of the golden, shattered texture you're after.
03 -
  • If you have access to rendered beef fat from a good butcher, that's premium—rendered at home, it tastes noticeably better than commercially packaged tallow.
  • The secret that changed everything for me: roughening the potatoes after draining them is what creates those crispy, shattered edges instead of smooth, golden ones.
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