Beef Tallow Roasted Potatoes (Printable)

Crispy potatoes roasted in beef tallow with herbs for rich, savory taste and fluffy texture.

# What You 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 - Set oven to 425°F and place a large rimmed baking sheet inside to heat.
02 - Place potato chunks in a large pot of cold salted water. Bring to boil, reduce heat, and simmer uncovered for 8 to 10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly, return to empty pot, and gently shake to roughen edges for enhanced crispiness.
04 - Melt beef tallow in a small saucepan over low heat. If using, add smashed garlic and herbs; infuse for 1 to 2 minutes, then discard the garlic.
05 - Carefully remove hot baking sheet from oven. Pour half of melted tallow onto sheet and tilt to coat evenly.
06 - Place potatoes in a single layer on the baking sheet. Drizzle with remaining tallow and sprinkle with salt and pepper.
07 - Roast potatoes for 20 minutes in the oven.
08 - Turn potatoes and return to oven for an additional 20 to 25 minutes until golden and crispy on all sides.
09 - Remove from oven, toss with fresh herbs if using, and serve immediately.

# Expert Suggestions:

01 -
  • The outside gets impossibly crispy while the inside stays pillowy and soft, a contrast that feels almost indulgent.
  • Beef tallow brings a savory richness that vegetable oil simply can't replicate, making these feel special without any fuss.
  • It's genuinely easy, and you'll look like you spent way more time in the kitchen than you actually did.
02 -
  • Don't skip the parboiling step—it seems like an extra thing, but it's what makes the inside fluffy instead of dense, and it's non-negotiable.
  • If your potatoes aren't crisping up enough, your tallow probably isn't hot enough—make sure that baking sheet is genuinely hot before the potatoes hit it.
  • Air-drying the potatoes for 5–10 minutes after draining removes surface moisture, which is the secret to that shatteringly crispy exterior.
03 -
  • Buy your beef tallow from a trusted butcher and keep it in the fridge—it'll stay good for months and you'll find yourself using it for other roasted vegetables.
  • If you're worried about the potatoes sticking, don't flip them too early—give them a good 20 minutes to develop a crust that releases naturally.
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