Beef Tallow Roasted Potatoes (Printable)

Golden potatoes roasted in beef tallow for a crispy, savory bite with fluffy interiors.

# Components:

→ 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)

# Method:

01 - Heat the oven to 425°F and place a large rimmed baking sheet inside to warm.
02 - Place potato chunks into a large pot filled with cold salted water. Bring to boil, then reduce heat and simmer for 8 to 10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly, return to the empty pot, and shake gently to rough up the edges for enhanced crispiness.
04 - Melt beef tallow in a small saucepan over low heat. Add smashed garlic and herbs if desired, infuse for 1 to 2 minutes, then discard garlic.
05 - Remove hot baking sheet from oven carefully. Pour half the melted tallow onto the sheet and tilt to coat evenly.
06 - Spread 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 potatoes and continue roasting for an additional 20 to 25 minutes until golden and crispy.
08 - Remove potatoes from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • The contrast between golden-crisp edges and fluffy interiors happens almost without trying.
  • Beef tallow adds a savory richness that butter or oil simply can't replicate.
  • Takes less than an hour from start to table, making it perfect for weeknight dinners or Sunday roasts.
02 -
  • Don't skip the parboil step or the potatoes will be crunchy on the outside and raw inside—the parboil builds the structure that makes them creamy when roasted.
  • If your potatoes aren't crisping up enough, let the baking sheet sit in the oven longer before adding potatoes, and resist the urge to stir them too much; they need contact with the hot sheet to brown.
03 -
  • If you want extra crispiness, let the drained potatoes sit uncovered in the pot for 5–10 minutes to air-dry before tossing with tallow—this removes surface moisture that would otherwise steam them.
  • Don't crowd the pan; potatoes need space around them to crisp up rather than steam, so use a large baking sheet or split them between two.
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