Pin it I discovered beef tallow roasted potatoes by accident, really. A friend brought a container of it back from a farmers market, and I remember standing in my kitchen on a gray Sunday afternoon, staring at this jar of rendered fat with genuine uncertainty. There was something wonderfully old-fashioned about it, something my grandmother probably used without thinking twice. I decided to roast potatoes in it just to see what would happen, and the moment those golden, crispy edges came out of the oven, I understood why people had been cooking this way for generations.
The first time I served these was to my partner's parents, and his mother went quiet for a moment after the first bite. Not the awkward kind of quiet, but the kind where you realize someone's having a genuine moment with food. She asked what I'd done differently, and when I told her about the tallow, she nodded like something had clicked into place. Those potatoes became our go-to side dish for every roast after that.
Ingredients
- Potatoes: Yukon Gold or Russet potatoes at 2 pounds work beautifully because they have the right balance of starch and moisture, and cutting them into 2-inch chunks means they cook evenly without getting mealy.
- Beef tallow: This is the star, and finding good quality matters—look for it at butcher shops or farmers markets where they source it fresh, as the flavor difference is noticeable and worth it.
- Kosher salt: Use 1 1/2 teaspoons, though I always keep extra on hand because some batches need a pinch more depending on your tallow's saltiness.
- Black pepper: 1/2 teaspoon freshly ground, because pre-ground loses its bite and these potatoes deserve better.
- Fresh rosemary or thyme: Completely optional at 2 tablespoons finely chopped, but if you have it growing somewhere or find fresh bundles, it pushes these from good to memorable.
- Garlic cloves: Two smashed cloves are optional and beautiful if you want to infuse the tallow with subtle warmth, though sometimes I skip it to let the potato and tallow shine.
Instructions
- Heat your sheet and oven:
- Preheat to 425°F and get a large rimmed baking sheet in there heating up—this is crucial because that blast of heat is what creates the crispy exterior you're after.
- Parboil the potatoes:
- Start them in cold salted water and bring to a boil, then simmer for 8–10 minutes just until the edges soften. You want them still holding their shape but with a slightly fuzzy, roughened surface.
- Roughen the edges:
- After draining thoroughly, return them to the pot and shake gently—this creates those precious rough spots that'll turn golden and crispy in the oven.
- Infuse your tallow:
- Melt it gently over low heat with garlic and herbs if using, letting them steep for just a minute or two before fishing them out. You want the flavor, not the burnt bits.
- Coat the hot sheet:
- Carefully remove that baking sheet from the oven and pour half the tallow on it, tilting to spread. The sizzle you hear is a good sign.
- Arrange and drizzle:
- Spread potatoes in a single layer and drizzle with the remaining tallow, then season generously with salt and pepper.
- First roast:
- Roast for 20 minutes without touching them—resist the urge to peek too often because you want that side to develop real color.
- Flip and finish:
- Turn them over and roast another 20–25 minutes until every side is golden and deeply crispy. Some corners will be darker and crunchier than others, which is exactly what you want.
Pin it There was a moment last winter when my kitchen smelled exactly like my great-grandmother's kitchen must have smelled, and I felt oddly connected to her even though I never actually knew her. That's when I realized these potatoes had become more than a side dish—they were a small bridge to something older, something real.
The Magic of Beef Tallow
Beef tallow has a higher smoke point than most oils, which means it can handle the intense heat of a 425-degree oven without breaking down or turning acrid. It carries a savory, meaty depth that stays with you after the bite, and once you've cooked with it, it's hard to go back to something neutral. There's nothing pretentious about it either—it's just how good cooking used to happen before we had rows of flavored oils to choose from.
Timing and Temperature Matter
Getting the temperature and timing right feels like the whole recipe, but it's actually simpler than it seems. Your oven needs to be fully preheated and that baking sheet needs to be genuinely hot to the touch—not just warm. The potatoes go in only when you're confident the heat will sear them immediately, creating that contrast between crispy and tender that's the whole point.
Variations and Ways to Serve
I've made these with duck fat and goose fat when I couldn't find tallow, and both are wonderful in their own way—duck fat is slightly lighter, goose fat is richer. Sometimes I toss fresh herbs on just before serving so they don't wilt in the heat. The beauty of this recipe is that it's flexible enough to feel slightly different each time while staying unmistakably itself.
- Try a pinch of smoked paprika or chili flakes stirred in at the very end if you want something with a bit of heat.
- Fresh thyme, rosemary, or even sage scattered on top just before serving adds brightness to the richness.
- Serve alongside roasted chicken, beef, or lamb where these potatoes will soak up any pan juices from the meat.
Pin it These potatoes have become the thing people ask for when they come over, the side dish that makes someone pause mid-conversation. There's something honest about cooking this way that feels rare.
Recipe FAQs
- → Why is beef tallow used for roasting potatoes?
Beef tallow provides a rich, savory flavor and helps achieve a crisp, golden crust while keeping the interior fluffy.
- → How can I make the potatoes extra crispy?
Parboil the potatoes until tender but firm, then shake them in the pot to roughen edges before roasting. Air-drying after draining also helps.
- → Can I substitute beef tallow with other fats?
Yes, duck fat or goose fat can be used for different but equally rich flavor profiles.
- → What herbs complement the roasting fat best?
Fresh rosemary or thyme infuse wonderful aroma and pair well with the rich beef tallow flavor.
- → Is there a recommended oven temperature for roasting?
Roast at 425°F (220°C) to ensure a crispy outside and tender inside within about 40–45 minutes.