Beef Tallow Roasted Potatoes (Printable Version)

Golden potatoes crisped in beef tallow with herbs for rich, savory flavor and perfect texture.

# 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 - Preheat oven to 425°F and place a large rimmed baking sheet inside to heat.
02 - Place potato chunks in a large pot with cold salted water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly and return them to the pot. Gently shake to roughen the edges for enhanced crispiness.
04 - Melt beef tallow in a small saucepan over low heat. If using, add smashed garlic and herbs to infuse for 1 to 2 minutes, then discard garlic.
05 - Remove hot baking sheet from oven and pour half the melted tallow onto it, tilting to coat.
06 - Spread potatoes in a single layer on the baking sheet. Drizzle remaining tallow over them and season with salt and black pepper.
07 - Roast for 20 minutes. Flip the potatoes and continue roasting for another 20 to 25 minutes until golden and crispy on all sides.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Pointers:

01 -
  • They're shatteringly crispy on the outside but somehow still fluffy when you bite into them, which feels like a small miracle every single time.
  • Beef tallow makes them taste like something from a restaurant you'd drive across town for, except they're happening in your own oven.
  • This is genuinely easy to make once you realize you're not actually doing much—just waiting for the oven to do the real work.
02 -
  • Parboiling is non-negotiable—skip it and you'll either have raw or mushy potatoes, never that perfect middle ground of fluffy insides and shattered exteriors.
  • A truly hot pan matters more than you'd think; if it's not actually hot when the potatoes go in, they'll steam instead of sear, which is the difference between good and unforgettable.
  • Don't crowd the pan or flip them too early—give them space and patience, and they'll reward you with a crust that actually cracks when you bite into it.
03 -
  • If you're rendering tallow at home, save any fatty beef trimmings in the freezer and render them slowly over very low heat—the process is forgiving and makes your kitchen smell unbelievably good.
  • Don't be tempted to skip the hot pan step or flip the potatoes too early; letting them sit undisturbed gives the outside time to form that crucial golden crust that makes them memorable.
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