Beef Tallow Roasted Potatoes (Printable View)

Potatoes roasted in beef tallow for a crispy exterior and fluffy interior with savory herb notes.

# Ingredient List:

→ 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)

# How to Make:

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 filled 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 empty pot. Gently shake to roughen 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 the hot baking sheet from the oven and pour half of the melted tallow onto it, tilting to evenly coat the surface.
06 - Spread potatoes in a single layer on the baking sheet. Drizzle with remaining melted tallow and season with salt and black pepper.
07 - Roast for 20 minutes until edges begin to brown.
08 - Turn potatoes and roast an additional 20 to 25 minutes until golden and crispy on all sides.
09 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • Beef tallow gives you a crispy, golden exterior that butter and oil simply can't match, with a savory depth that tastes like restaurant-quality roasting at home.
  • The whole process takes under an hour and requires almost no technical skill, just good timing and one hot oven.
  • These potatoes taste like Sunday dinner, like something that's been made the same way for generations, and they pair with everything from a simple roast chicken to grilled steaks.
02 -
  • Don't skip the parboiling step thinking you'll save time—it's what makes the inside fluffy instead of hard, and you'll taste the difference immediately.
  • A genuinely hot baking sheet is non-negotiable; if it's not hot enough, your potatoes will absorb fat instead of crisping up, and you'll end up with greasy instead of golden.
  • Beef tallow has such a high smoke point that it won't burn like regular oil, but you'll know it's ready when you see it shimmer and smell that rich, savory aroma.
03 -
  • If you're making roast beef or a big piece of meat, save the rendered fat from the pan—it's liquid gold for these potatoes and tastes like the meal you just made.
  • Air-drying the potatoes for 5–10 minutes after draining removes surface moisture that would create steam and prevent crisping, so take that extra moment.
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