Beef Tallow Roasted Potatoes (Printable)

Golden, crispy potatoes infused with rich beef tallow and aromatic herbs for robust flavor.

# 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)

# Step-by-Step:

01 - Set 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 8 to 10 minutes until edges are tender but potatoes remain firm.
03 - Drain the potatoes thoroughly and return to the empty pot. Shake gently to roughen edges for added crispiness.
04 - Melt beef tallow over low heat in a small saucepan. If desired, add smashed garlic and herbs to infuse for 1 to 2 minutes, then discard garlic.
05 - Carefully remove the hot baking sheet from the oven and pour half the melted tallow onto it, tilting to coat the surface evenly.
06 - Arrange potatoes on the baking sheet in a single layer. Drizzle with remaining beef tallow and season with salt and black pepper.
07 - Roast for 20 minutes, then flip potatoes and continue roasting for 20 to 25 minutes until golden brown and crispy on all sides.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Suggestions:

01 -
  • They get impossibly crispy outside while staying fluffy within, something oil alone never quite achieves.
  • That rich, old-fashioned beef flavor makes them taste special enough for Sunday dinner without any fuss.
  • Once they're roasting, you can forget about them for twenty minutes—no constant fussing required.
02 -
  • Do not skip the parboiling step no matter how tempted you are—it guarantees fluffy interiors while the tallow handles the crispy exterior.
  • Your baking sheet must be truly hot or the potatoes will absorb fat instead of sizzling, so patience with the preheating is non-negotiable.
03 -
  • Cut all your potatoes to the same size so they roast evenly—no sad undercooked pieces hiding in the pan.
  • The moment they come out of the oven is when they taste best, so plan your timing so everything else is ready to plate at once.
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