Save The smell of beef talone melting in a hot oven instantly transports me back to my grandmother's kitchen on Sunday mornings. She'd save beef drippings all week in an old coffee can tucked behind the flour canister, waiting patiently for potato roasting day. Those potatoes emerged from the oven with craggy golden edges and the most incredible savory aroma that would pull everyone from their bedrooms hours before dinner was actually ready. I've never found another cooking fat that creates quite the same magical combination of fluffy interior and shattering crisp exterior. Now I keep a small container of tallow in my own refrigerator, ready for whenever the craving strikes.
My sister swore for years that she hated roast potatoes until she tried these at a holiday gathering. She stood by the baking sheet, picking at the crispy bits while pretending to help plate the rest of the meal. Now she requests them specifically for every family birthday and has started saving her own beef drippings in a repurposed glass jar. Something about that deep savory flavor feels like comfort food from another era when nothing went to waste and simple ingredients were treated with respect.
Ingredients
- Yukon Gold or Russet potatoes: These varieties have the perfect balance of starch and moisture to create that ideal fluffy inside while developing a substantial crust that won't collapse during cooking
- Beef tallow: This traditional cooking fat has been used for generations because it creates an unmatched crispy texture and imparts a deep savory flavor that vegetable oils simply cannot achieve
- Kosher salt: The coarse crystals stick better to potato surfaces and dissolve evenly during cooking while providing essential seasoning that penetrates beneath the surface
- Freshly ground black pepper: The sharp bite cuts through the rich fat and adds complexity that makes every bite more interesting than the last
- Fresh rosemary or thyme: These woody herbs hold up beautifully to high heat roasting and their piney fragrance perfumes the entire kitchen while complementing the beefy tallow
- Garlic: Smashed cloves infuse the melted fat with subtle sweetness and depth that lingers on the palate long after the garlic itself has been removed
Instructions
- Preheat the oven and baking sheet:
- Get your oven to 425°F and place a large rimmed baking sheet inside to heat up while you prep the potatoes
- Parboil the potatoes:
- Place potato chunks in cold salted water then simmer until edges are just tender but centers remain firm
- Roughen the edges:
- Drain well and shake the potatoes in the empty pot to create textured surfaces that will become extra crispy
- Infuse the tallow:
- Melt beef tallow with garlic and herbs over low heat to infuse flavor then remove the garlic before using
- Coat the hot pan:
- Carefully remove the preheated baking sheet and pour in half the melted tallow tilting to coat the surface completely
- Arrange and season:
- Spread potatoes in a single layer then drizzle with remaining tallow and sprinkle generously with salt and pepper
- Roast until golden:
- Cook for 20 minutes then flip and roast another 20 to 25 minutes until all sides are deeply golden and crispy
- Finish and serve:
- Toss with additional fresh herbs if desired and serve immediately while they're at their crispiest
Save These potatoes became a Christmas tradition the year I made them for my husband's family who were skeptical about anything that wasn't their usual olive oil roasted version. His father went back for thirds and asked for the recipe before dessert was even served. Now no holiday gathering feels complete without the unmistakable aroma of beef tallow roasting in the oven.
Choosing the Right Potatoes
Yukon Gold potatoes offer a natural creaminess that works beautifully with beef tallow while Russets develop a slightly crunchier exterior. I prefer Yukon Golds for their buttery flavor and thinner skin that doesn't need peeling if you don't mind a bit of texture. The key is cutting all pieces to the same size so they cook at the same rate and finish simultaneously.
Mastering the Crust
The parboiling step might feel unnecessary but it's actually what creates the contrast between fluffy interior and crunchy exterior. As the potatoes simmer the outer layer breaks down slightly creating a starchy paste that becomes incredibly crisp when roasted in hot fat. Skipping this step will still yield roasted potatoes but they won't have that restaurant quality texture that makes these so special.
Make Ahead and Storage
You can parboil the potatoes up to a day ahead and store them in the refrigerator which actually helps them dry out even more for superior crisping. The roasted potatoes reheat remarkably well in a 400°F oven for about 10 minutes though they won't be quite as crispy as freshly made ones. Never store leftover roast potatoes in the same container as other foods or they'll absorb unwanted moisture and lose their crunch.
- Make extra because these disappear faster than any other side dish I've ever served
- Try duck fat or goose fat for an elegant variation that feels restaurant quality
- Smoked paprika or chili flakes add a lovely warmth that cuts through the richness
Save There's something deeply satisfying about taking such humble ingredients and transforming them into something that feels genuinely special. These potatoes have a way of making even a simple weeknight dinner feel like a celebration.
Recipe FAQs
- → Why use beef tallow for roasting potatoes?
Beef tallow provides a rich, savory flavor and high smoke point, creating exceptionally crisp and golden potatoes.
- → How do I achieve fluffy interiors in roasted potatoes?
Parboiling potatoes until just tender softens the centers, and shaking them roughens edges to promote a fluffy texture after roasting.
- → Can I add herbs during roasting?
Yes, fresh rosemary or thyme can be infused in melted tallow or added after roasting to enhance aroma and flavor.
- → What temperature is best for roasting to crisp the potatoes?
Roasting at 425°F (220°C) ensures a crisp golden exterior while keeping the interior fluffy and tender.
- → Are there alternative fats to beef tallow?
Duck fat or goose fat are excellent substitutes, offering unique flavors and similar crisping qualities.