Beef Tallow Roasted Potatoes (Printable)

Golden potatoes roasted in beef tallow, crispy outside and fluffy inside with savory herb notes.

# What You’ll 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)

# How To Make:

01 - Preheat 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 simmer for 8 to 10 minutes until edges are tender but potatoes hold shape.
03 - Drain potatoes thoroughly, return to the empty pot, and gently shake to roughen the edges for enhanced crispiness.
04 - Melt beef tallow over low heat in a small saucepan. Add smashed garlic and herbs if using, infuse for 1 to 2 minutes, then remove garlic.
05 - Remove heated baking sheet from oven carefully, pour half the melted tallow onto it and tilt to coat.
06 - Spread potatoes in a single layer on the sheet, drizzle with remaining tallow, then sprinkle with salt and pepper.
07 - Roast potatoes for 20 minutes until golden on one side.
08 - Turn the potatoes over and roast for an additional 20 to 25 minutes until evenly golden and crispy.
09 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Top Suggestions:

01 -
  • The outside shatters when you cut into them while the inside stays fluffy and tender—it's the textural contrast that makes you keep eating.
  • Beef tallow does something olive oil can't: it creates this deep, savory crust that tastes like roasted beef and butter had a perfect baby.
  • Takes barely an hour from start to finish, and most of that time the oven does the work while you do something else.
02 -
  • If you skip the parboil step, your potatoes will take forever to get tender inside while racing to burn outside—that initial par-cooking is what lets them finish evenly.
  • Don't crowd the baking sheet; if the potatoes are packed together they'll steam instead of roast, and you'll lose all that gorgeous crispiness you're after.
  • The baking sheet needs to be truly hot before the potatoes hit it; if it's just warm, you've already lost the battle for a crust.
03 -
  • If you can find grass-fed beef tallow, grab it—the flavor is noticeably richer and more complex than factory-farmed versions.
  • Keep the potatoes in a single layer and resist the urge to stir them too much; you want them to sit still long enough to develop a proper crust on each side.
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