Beef Tallow Roasted Potatoes (Printable)

Crispy, fluffy potatoes roasted in beef tallow with herbs and garlic for deep, savory 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 - Heat the oven to 425°F and place a large rimmed baking sheet inside to warm.
02 - Place potato chunks in a large pot of cold salted water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes until edges are just tender but potatoes remain intact.
03 - Drain potatoes thoroughly, return them to the empty pot, and gently shake to roughen the edges for enhanced crispiness.
04 - In a small saucepan, melt beef tallow over low heat. Add smashed garlic and herbs if using, infuse for 1 to 2 minutes, then remove the 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 - Place the potatoes in a single layer on the baking sheet. Drizzle remaining tallow over them and season with salt and pepper.
07 - Roast for 20 minutes, then flip the potatoes and continue roasting for another 20 to 25 minutes until golden and crispy on all sides.
08 - Remove from oven, toss with additional fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • Beef tallow creates an unparalleled crispy exterior while keeping the inside incredibly fluffy and light
  • The high smoke point means you can roast at high temperatures without any bitterness or burning
  • These potatoes reheat beautifully so you can make them ahead for dinner parties or holiday meals
  • They're naturally gluten free and fit into so many different eating styles without any modifications needed
02 -
  • Never skip the step of shaking the drained potatoes to roughen the edges because those little craggy bits are what become the crispiest most irresistible parts
  • Air drying the parboiled potatoes for even five minutes dramatically improves the final texture by allowing surface moisture to evaporate
  • Crowding the baking sheet will cause steaming instead of roasting so use two sheets if needed to maintain proper spacing
  • The baking sheet must be hot before adding the fat or you won't get that immediate sizzle that creates the initial crust
03 -
  • Saving beef drippings from pot roasts or braised short ribs is an economical way to source authentic tallow
  • Adding the potatoes to the hot fat should produce an immediate sizzle sound or your pan wasn't hot enough
  • Don't flip too frequently once roasting begins or you'll interrupt the crust formation process
  • Serving these straight from the oven is essential as they lose their signature crunch as they cool
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