Pin It My neighbor brought over a container of homemade beef tallow one autumn, insisting I had to try roasting potatoes in it instead of oil. I was skeptical at first, honestly—I'd been making the same crispy potatoes for years with vegetable oil and they were fine. But that first batch changed everything. The smell alone told me something different was happening, something deeper and more savory than I'd ever gotten before. Now I can't imagine making them any other way.
I made these for a dinner party last winter when my brother came home with his new partner, and I watched them both go back for thirds. There's something about beef tallow potatoes that feels almost ceremonial, like you're serving something your grandparents would have eaten without question. That night felt like the potatoes themselves were doing the welcoming.
Ingredients
- Yukon Gold or Russet potatoes: Two pounds cut into two-inch chunks—Yukon Golds stay slightly waxy and hold their shape better, while Russets get fluffier inside, so pick based on what texture you're craving.
- Beef tallow: One-third cup is your secret weapon, delivering a flavor profile that vegetable oil simply cannot match, and it creates a crust that shatters when you bite into it.
- Kosher salt: One and a half teaspoons plus more to taste, because underseasoned potatoes are a missed opportunity.
- Freshly ground black pepper: Half a teaspoon adds a gentle warmth that shouldn't be skipped or substituted with pre-ground.
- Fresh rosemary or thyme: Two tablespoons finely chopped, optional but worth seeking out—the herbs infuse the tallow and perfume everything beautifully.
- Garlic: Two smashed cloves optional, but they'll mellow and sweeten as they sit in the warm tallow, adding a subtle depth.
Instructions
- Heat your oven and sheet:
- Set your oven to 425°F and slide a large rimmed baking sheet inside to preheat—this screaming-hot surface is what creates that initial sizzle when potatoes hit it, locking in crispiness from the first moment.
- Parboil the potatoes:
- Place cut potatoes in cold salted water, bring to a boil, then simmer for eight to ten minutes until just the edges soften. You want them still holding together firmly; this partial cook means they'll have time to crisp without drying out inside.
- Rough up the edges:
- Drain well and return to the empty pot, then shake gently—this roughens the surface and creates those coveted crispy, craggy bits that everyone fights over. Don't be timid with the shaking.
- Infuse the tallow:
- Melt your tallow over low heat and if using garlic and herbs, add them now for one to two minutes before straining them out. The fat becomes flavored, and you get rid of anything that might burn.
- Coat the sheet:
- Carefully pull out that screaming-hot baking sheet and pour half your melted tallow on it, tilting to coat evenly—you want every inch of that sheet glistening.
- Layer and dress the potatoes:
- Spread potatoes in a single layer, drizzle with remaining tallow, then scatter salt and pepper across everything. This is not the time to skimp on seasoning.
- Roast and flip:
- Roast for twenty minutes until the bottoms are golden, flip everything carefully, then roast another twenty to twenty-five minutes until all sides are deep golden and shatteringly crisp. The flip matters—it ensures even browning.
- Finish and serve:
- Remove from the oven, toss with fresh herbs if you'd like one more brightness, and serve immediately while they're still steaming and at their absolute peak.
Pin It There's a moment every time I make these when the oven door opens and that wave of savory steam hits your face—I always pause and think about how something this simple, just potatoes and fat, can feel like real cooking. It's one of those dishes that reminds me why I love being in the kitchen.
Finding Good Beef Tallow
The quality of your tallow matters more than any other ingredient here, and it's worth hunting for. You can render it yourself from beef fat trimmings, ask your butcher to save some for you, or buy it online from specialty food sources. Store-bought tallow that's been kept cold tastes fresher and crisps better than anything sitting in a jar for months. If you can't find tallow, duck fat or goose fat works beautifully in a pinch, though the flavor will shift toward something lighter and more elegant.
The Air-Dry Secret
One afternoon I forgot my potatoes on the counter for ten minutes after draining them, and that mistake turned into my favorite discovery. The slight drying that happens in those few minutes makes the exterior even more prone to crisping. If you have time, let your drained potatoes sit uncovered for five to ten minutes before tossing them with tallow—it's a small step that noticeably changes the texture. This works best in low-humidity kitchens, but anywhere you can manage it, you'll taste the difference.
Variations and Flavor Twists
Once you master the basic technique, these potatoes become a canvas for whatever you're craving. Smoked paprika adds a whisper of smoke that pairs beautifully with grilled meats, while a pinch of chili flakes brings a gentle heat that people don't expect. Fresh herbs matter too—some nights I use only thyme, other times rosemary and sage together. The potato itself is confident enough to handle bold additions without disappearing, so taste as you season and trust your instincts.
- A dusting of fleur de sel right before serving adds a final mineral brightness that feels luxurious.
- Try infusing the tallow with smashed shallots instead of garlic for a sweeter, more refined flavor.
- Leftover potatoes reheat beautifully in a hot oven for five minutes if you somehow have any left over.
Pin It These potatoes have become the side I reach for whenever I want something that feels both deeply comforting and genuinely impressive. That's a rare combination, and it's worth keeping in your rotation forever.