Beef Tallow Roasted Potatoes

My grandmother kept a jar of beef tallow in her kitchen like it was liquid gold, and honestly, I didn't understand the fuss until the first time I roasted potatoes in it. The kitchen filled with this rich, savory aroma that made everything else smell bland by comparison. These aren't the oily potatoes you might expect from that much fat—they're impossibly crispy outside and creamy within, with a depth of flavor that reminds you why people cooked this way for centuries.

I made these for the first time during a particularly cold February when my partner's family came over unexpectedly. One bite and his mother asked for the recipe—not in a polite way, but in that hungry, slightly desperate way that means you've nailed something. That moment stuck with me because it proved that sometimes the simplest dishes, made with real ingredients and a little patience, become the ones people actually remember.

Ingredients

• Yukon Gold or Russet potatoes (2 pounds, 900 g), peeled and cut into 2-inch chunks: Yukon Golds stay creamy inside while their thin skins crispen beautifully, but Russets work too if you prefer a fluffier interior and more dramatic crispness.
• Beef tallow (1/3 cup, 75 g): This is rendered beef fat with a high smoke point and a savory depth that transforms potatoes into something special—ask your butcher if they have any, or render your own from beef fat trimmings.
• Kosher salt (1 1/2 teaspoons, plus more to taste): Don't skip the seasoning step; undersalted potatoes taste flat no matter how crispy they are.
• Freshly ground black pepper (1/2 teaspoon): Grind it fresh if you can—the difference is worth it.
• Fresh rosemary or thyme, finely chopped (2 tablespoons, optional): These herbs infuse the tallow with subtle flavor and look beautiful scattered over the finished dish.
• Garlic cloves, smashed (2, optional): Infusing the tallow with garlic for a minute or two adds a whisper of flavor without overpowering the potatoes.

Instructions

Heat your baking sheet:

Preheat the oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up. A screaming-hot sheet is what creates that initial sizzle and golden crust.

Parboil the potatoes:

Cut potatoes into 2-inch chunks and place them in cold salted water, then bring to a boil. Simmer for 8–10 minutes until the edges just soften but the centers still hold their shape—you want them barely cooked at this point.

Roughen the edges:

Drain the potatoes thoroughly, return them to the dry pot, and shake gently. This creates those tiny rough spots that turn golden and crispy in the oven.

Infuse the tallow:

Melt the beef tallow gently in a small saucepan and, if using, add smashed garlic and herbs to infuse for 1–2 minutes. The tallow should shimmer but not smoke.

Coat the hot sheet:

Carefully pull the blazing-hot baking sheet from the oven and pour half the tallow onto it, tilting the sheet to coat evenly. The fat should sizzle slightly.

Add potatoes and season:

Spread potatoes in a single layer, drizzle with the remaining tallow, and sprinkle generously with salt and pepper. Stir them gently so all surfaces get coated.

First roast:

Roast for 20 minutes, then remove and flip the potatoes with tongs, making sure to loosen any that have stuck to the sheet. This ensures even browning.

Finish roasting:

Roast for another 20–25 minutes until deeply golden and crispy all over. The timing depends on your oven, so check for color rather than just watching the clock.

Finish and serve:

Pull them from the oven and toss with fresh herbs if you'd like, then serve immediately while they're still hot and steam is rising from the pan.

Save

There was an evening last spring when I served these alongside a perfectly seared steak, and my neighbor—who I barely knew at the time—actually closed her eyes after the first bite. Something about that moment made me realize these potatoes had become more than side dish in my kitchen; they'd become my answer to comfort, to good food, to showing up for people.

Why Beef Tallow Matters

Beef tallow was used in kitchens for centuries before vegetable oils became common, and there's a reason it never completely disappeared. Unlike butter, which burns at lower temperatures and creates a greasy texture, tallow renders at high heat without smoking and leaves you with genuine crispness rather than sogginess. The flavor is savory and subtle—not meaty, but deeply satisfying in a way that makes you understand why your great-grandparents ate this way.

Sourcing Your Tallow

Your best bet is to ask the butcher counter at any decent grocery store or local butcher for beef fat trimmings, which are often free or cheap. Render them yourself by chopping the fat, placing it in a slow oven (around 250°F) for a few hours until the solids sink and the fat clarifies, then straining through cheesecloth into a jar. Store-bought tallow works too, but nothing beats the richness of something you've made yourself.

Variations and Flavor Twists

Once you've mastered the basic version, there are endless directions to take these potatoes. Duck fat or goose fat creates a slightly lighter but equally delicious crust, while smoked paprika or chili flakes scattered over the top right after roasting add a warmth that pairs beautifully with heavier meats. I've even added curry powder to the tallow before roasting, and that felt like discovering something completely new even though the technique stayed exactly the same.

• Try a pinch of smoked paprika or chili flakes for a subtle heat that doesn't overpower.
• Fresh lemon zest tossed on at the very end brightens the richness beautifully.
• A drizzle of truffle oil after roasting elevates these to special-occasion status without much effort.

Save

These potatoes remind me that good cooking doesn't need to be complicated—just honest ingredients and paying attention at the right moments. Serve them hot, watch people's faces, and know you've created something that tastes like care.

Recipe FAQ

→ Why use beef tallow for roasting potatoes?

Beef tallow imparts a rich, savory flavor and helps achieve an exceptionally crispy texture compared to other fats.

→ Can I substitute beef tallow with other fats?

Yes, duck fat or goose fat can be used as alternatives to provide unique flavor variations.

→ How do I ensure the potatoes get crispy?

Parboiling the potatoes until just tender, then shaking them to roughen edges, enhances crispiness when roasted.

→ Are fresh herbs necessary for the best flavor?

Fresh rosemary or thyme add aromatic notes and can be added before roasting or sprinkled after for added freshness.

→ Can garlic be used in this method?

Yes, lightly smashed garlic can be infused into melted tallow to enhance savory depth, then removed before roasting.