Beef Tallow Roasted Potatoes (Print-Friendly)

Golden, crispy potatoes enhanced by beef tallow and herbs for a deeply savory flavor.

# 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 additional 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 It:

01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven to heat.
02 - Place potatoes 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 to the empty pot. Shake gently to roughen edges for enhanced crispiness.
04 - Melt beef tallow in a small saucepan over low heat. If desired, add smashed garlic and herbs for 1 to 2 minutes to infuse flavor, then discard garlic.
05 - Carefully remove the hot baking sheet from the oven. Pour half of the melted tallow onto the sheet, tilting to coat evenly.
06 - Place potatoes in a single layer on the baking sheet. Drizzle with remaining tallow and season with salt and pepper.
07 - Roast potatoes for 20 minutes at 425°F.
08 - Flip potatoes and continue roasting for an additional 20 to 25 minutes until golden and crispy on all sides.
09 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • They achieve a crispiness that butter and oil simply cannot touch, with a savory depth that makes you wonder why you ever settled for ordinary roast potatoes.
  • This is comfort food that tastes like it took hours, but honest work gives you golden results in under an hour.
02 -
  • Don't skip the initial simmer—it's not laziness, it's strategy, creating a fluffy interior so your exterior can be perfectly crisp without the inside turning to mush.
  • If your potatoes seem to be sticking, you probably didn't preheat the sheet long enough or coat it well enough with tallow. Next time, be bolder with both.
03 -
  • Keep your oven at a steady 425°F and don't open the door for the first 15 minutes—every peek lets heat escape and delays that beautiful crust from forming.
  • If you've rendered your own tallow, strain it through cheesecloth and let it set in the fridge—it'll keep for months and become a secret ingredient you reach for constantly.
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