Beef Tallow Roasted Potatoes (Printable)

Golden crispy potatoes enhanced with savory beef tallow and herbs for a flavorful side.

# 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. Place a large rimmed baking sheet inside to heat.
02 - Place potato chunks in cold salted water. Bring to a boil, then simmer 8–10 minutes until edges are tender but potatoes remain intact.
03 - Drain potatoes thoroughly, return them to the pot, and gently shake to roughen edges for enhanced crispiness.
04 - Melt beef tallow over low heat in a small saucepan. Add smashed garlic and herbs if using; infuse for 1–2 minutes then discard garlic.
05 - Carefully remove hot baking sheet from oven and pour half of the melted tallow onto it, tilting to coat evenly.
06 - Place potatoes in a single layer on the baking sheet. Drizzle with remaining tallow and season with salt and pepper.
07 - Roast for 20 minutes, then flip potatoes and continue roasting for 20–25 minutes until golden and crispy on all sides.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • The beef tellow creates this incredible savory crust that olive oil just cant achieve
  • These potatoes reheat surprisingly well, making them perfect for meal prep Sundays
  • The technique is forgiving enough for weeknight dinners but impressive enough for Sunday roast
02 -
  • Letting drained potatoes air dry for even 5 minutes makes a noticeable difference in final crispiness
  • Crowding the pan is the fastest way to end up with soggy edges, so use two sheets if needed
03 -
  • Duck fat works beautifully if you want something slightly more elegant
  • Add a pinch of smoked paprika to the salt mixture for a subtle smoky depth
Go Back