Save I started using beef tallow on a whim after my local butcher offered me a tub during one of those rainy Saturday market runs. Something about the way my grandmother talked about cooking with animal fats always stuck with me, even though she mostly used lard. The first time these potatoes came out of the oven, my entire apartment smelled like a proper British pub, and I knew there was no going back to vegetable oil.
Last Thanksgiving, I made these instead of the usual mashed potatoes, and my brother actually paused the football game to ask what I did differently. Watching my usually picky nephew go back for thirds until there were literally none left was the kind of kitchen victory that keeps you cooking.
Ingredients
- Yukon Gold or Russet potatoes: I prefer Yukon Golds for their natural butteriness, but Russets hold their shape better and get crispier
- Beef tallow: This is the non-negotiable star of the show, and Ive learned that grass-fed tallow has a noticeably cleaner taste
- Kosher salt: The coarse flakes stick better than table salt and give you those perfect salty pockets
- Fresh rosemary or thyme: Fresh herbs make a difference here, but dont let them stop you from making this recipe if you only have dried
- Garlic: Smashed garlic cloves infuse the fat without burning, creating this subtle background note everyone notices but cant quite place
Instructions
- Get your oven properly hot:
- Preheat to 425°F with a rimmed baking sheet inside, because starting with a hot pan is the secret to instant crisping
- Parboil the potatoes:
- Simmer chunks in salted water for 8 to 10 minutes until edges are barely tender but still holding their shape
- Roughen the edges:
- Drain well, return to the pot, and shake gently until the surfaces look fuzzy and scratched up
- Infuse the fat:
- Melt tallow with garlic and herbs over low heat for 1 to 2 minutes, then fish out the garlic before it burns
- Start with a sizzle:
- Pour half the tallow onto the hot baking sheet, tilt to coat, then arrange potatoes in a single layer
- Cook with patience:
- Roast 20 minutes, flip carefully, then roast another 20 to 25 minutes until deeply golden and audibly crispy
Save These became my go-to for dinner parties after I served them alongside a simple roast chicken and watched conversation shift from small talk to genuine excitement about the food. Theres something about honest, properly cooked potatoes that makes people feel at home.
Choosing the Right Potato
Yukon Golds have that natural creaminess that needs less fat, while Russets develop this incredible shattering crust. Ive started mixing both when I want the best of both worlds, and nobody has ever complained about having two textures on the same plate.
Working with Beef Tallow
Beef tallow solidifies at room temperature, so melt it slowly and keep it warm while you work. A jar lasts months in the refrigerator, and Ive learned to always keep backup stashed away for recipe emergencies.
Timing Your Roast
If youre serving these alongside a roast, pull the meat out to rest and pop these in for their final 10 minutes. The residual heat from the oven plus the crisping time means everything lands on the table at its absolute peak.
- Dont skip the hot pan step, it makes that much difference
- A fish spatula is gentler than tongs for flipping
- Season immediately while theyre still hot and slightly glossy with fat
Save Some recipes are complicated, but this one proves that the right fat and proper heat can turn humble potatoes into something people remember.
Recipe FAQs
- → Why use beef tallow for roasting potatoes?
Beef tallow lends a rich, savory flavor and helps achieve a crispy crust while keeping the interior fluffy.
- → How do you get potatoes extra crispy?
Roughening the edges after parboiling and roasting on a hot baking sheet coated with beef tallow creates a crunchy texture.
- → Can I add herbs or spices?
Fresh rosemary, thyme, or garlic can be infused into the tallow for aromatic depth. Smoked paprika or chili flakes add a spicy twist.
- → What types of potatoes work best?
Yukon Gold or Russet potatoes hold shape well and develop crispiness when roasted this way.
- → Are there alternatives to beef tallow?
Duck fat or goose fat can be used as flavorful substitutes to achieve similar richness and crispiness.