Beef Tallow Roasted Potatoes (Printer-friendly)

Potatoes roasted in beef tallow deliver crispy exteriors and fluffy interiors with aromatic herbs.

# 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)

# Directions:

01 - Preheat the oven to 425°F (220°C) 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 for 8 to 10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly and return them to the empty pot. Shake gently to roughen edges, enhancing crispiness.
04 - Melt beef tallow in a small saucepan over low heat. If using, add smashed garlic and herbs for 1 to 2 minutes to infuse, then discard garlic.
05 - Remove the hot baking sheet from the oven carefully. Pour half of the melted tallow onto the sheet and tilt to evenly coat.
06 - Place potatoes in a single layer on the baking sheet. Drizzle remaining tallow over them and sprinkle with kosher 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 Advice:

01 -
  • That impossible texture—simultaneously shattering crispy and cloud-soft inside—tastes like someone finally got it right.
  • Beef tallow brings a savory depth that vegetable oil simply cannot touch, transforming ordinary potatoes into something almost luxurious.
  • Once you understand the technique, you'll find yourself making these far too often because they're genuinely addictive.
02 -
  • Let the potatoes air-dry for 5–10 minutes after draining—moisture is the enemy of crispiness, and this small pause makes a real difference.
  • The baking sheet must be hot when the potatoes hit it; a room-temperature pan means pale, soft results instead of that shattering golden crust you're after.
  • Beef tallow is remarkably stable, but if you can't find it locally, a good butcher will either sell it or make it for you from beef trimmings.
03 -
  • Save your beef trimmings and render your own tallow at home—it's easier than it sounds and costs almost nothing, turning kitchen scraps into liquid gold.
  • Don't crowd the baking sheet; potatoes need air circulation to brown properly, so use two sheets if you're doubling the recipe rather than packing them in.
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