Beef Tallow Roasted Potatoes (Print Version)

Golden crispy potatoes roasted in rich beef tallow with herbs for a savory side dish.

# 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 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)

# How to Make It:

01 - Preheat the 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 a boil, then reduce to a simmer for 8–10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly and return them to the pot. Shake gently to roughen the edges for enhanced crispiness.
04 - Melt beef tallow over low heat in a small saucepan. Optionally add smashed garlic and herbs, infuse for 1–2 minutes, then discard garlic.
05 - Remove the hot baking sheet from the oven and pour half of the melted tallow onto it. Tilt to evenly coat.
06 - Spread potatoes in a single layer on the baking sheet, drizzle with remaining tallow, then season with salt and pepper.
07 - Roast potatoes for 20 minutes in the preheated oven.
08 - Flip potatoes and roast for an additional 20–25 minutes until golden and crispy on all sides.
09 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Additional Tips::

01 -
  • The outside gets shatteringly crisp while the inside stays pillowy soft, no dry or gummy bits.
  • Beef tallow brings a savory depth that butter and oil just can't match.
  • Your whole kitchen smells incredible for hours afterward.
02 -
  • Damp potatoes are the enemy of crispiness—let them air-dry for 5 to 10 minutes after draining and you'll notice a dramatic difference.
  • The baking sheet must be genuinely hot when the potatoes hit it, not just warm, or you'll end up with soft, greasy potatoes instead of crispy ones.
03 -
  • If your beef tallow is solid at room temperature, you can render it gently in a low oven the day before and store it in the fridge for weeks, so you're always ready for crispy potatoes.
  • The most common mistake is flipping the potatoes too early or too often—resist the urge to check and flip only once, halfway through roasting.
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