Beef Tallow Roasted Potatoes (Print View)

Golden potatoes roasted in beef tallow deliver crisp texture and rich, old-fashioned flavor.

# Components:

→ 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)

# Preparation Steps:

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 tender but the potatoes remain intact.
03 - Drain potatoes thoroughly, return to the pot, and shake gently to roughen the edges, enhancing crispiness.
04 - Melt beef tallow over low heat in a small saucepan; if using, add smashed garlic and herbs and infuse for 1 to 2 minutes before discarding the garlic.
05 - Carefully remove the hot baking sheet from the oven and pour half of the melted tallow onto it, tilting to coat evenly.
06 - Spread potatoes on the baking sheet in a single layer, drizzle with remaining tallow, and season with salt and black pepper.
07 - Roast for 20 minutes, then flip the potatoes and continue roasting for an additional 20 to 25 minutes until golden and crisp on all sides.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • That impossible crispy exterior paired with a fluffy, pillowy center is what potato dreams are made of.
  • You get deeply savory flavor that makes you question why you ever settled for ordinary roasted potatoes.
  • It's genuinely hard to mess up, and everyone at the table will think you've discovered some secret.
02 -
  • Don't skip the parboiling step or try to start from raw—you'll end up with burnt outsides and crunchy, undercooked centers, which is the opposite of what you want.
  • Pat the potatoes completely dry after draining, or even let them air-dry for 5 to 10 minutes; any lingering moisture steams instead of crisps.
03 -
  • If you can source high-quality tallow from a butcher or grass-fed beef source, you'll notice a difference in flavor depth and how clean the fat feels.
  • Don't crowd the baking sheet—if potatoes are touching, they steam instead of roast, so work in batches if needed rather than compromise on crispiness.
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