Beef Tallow Roasted Potatoes (Printable)

Crispy on the outside, fluffy inside potatoes cooked in savory beef tallow and fresh herbs.

# 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)

# Directions:

01 - Preheat 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 heat and simmer for 8 to 10 minutes until edges are tender but potatoes hold shape.
03 - Drain potatoes thoroughly, return to empty pot, and gently shake to roughen edges for crispiness.
04 - Melt beef tallow in a small saucepan over low heat. If using, add smashed garlic and herbs to infuse for 1 to 2 minutes, then remove garlic.
05 - Remove hot baking sheet from oven and pour half the melted beef tallow onto it, tilting to coat the surface.
06 - Spread potatoes in a single layer on the baking sheet, drizzle with remaining beef tallow, then sprinkle with salt and pepper.
07 - Roast for 20 minutes, then flip potatoes and roast for an additional 20 to 25 minutes until golden and crispy on all sides.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • That impossible combination of shatteringly crisp exteriors with fluffy, tender centers that you can't get any other way.
  • Beef tallow brings a richness and savory depth that feels like comfort food from another era, in the absolute best way.
02 -
  • Don't skip the parcooking step—it sounds fussy but it's the difference between potatoes that are crispy outside and fluffy inside versus ones that are either undercooked in the middle or dried out completely.
  • Let the potatoes drain properly after boiling and shake them in the pot—moisture is the enemy of crispiness, and those roughed edges are where the magic happens.
03 -
  • If you want even crispier potatoes, let them air-dry for 5–10 minutes after draining before moving them to the fat—every bit of surface moisture you remove translates to more crispiness.
  • Don't crowd the pan or flip them too early—patience and space give you that gorgeous golden color that tells you they're ready to turn.
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