Save Last winter, during a freezing Sunday roast with my brother, he served these potatoes and I literally stopped mid-sentence. The crunch was audible, the inside was like a cloud, and that rich beefy aroma filled the entire kitchen. He told me the secret was beef tallow, something I'd never tried before, and honestly I've been roasting potatoes this way ever since.
I made these for a dinner party back in October and my friend Sarah, who claims to dislike potatoes, went back for thirds. There's something about that savory depth that makes people nostalgic even if they've never had them before. Now they're the one side dish I actually get requests to bring.
Ingredients
- Yukon Gold or Russet potatoes (2 pounds): These varieties hold their shape beautifully while developing that fluffy interior we're after
- Beef tallow (1/3 cup): This is the magic ingredient that delivers incredible crispiness and that deep savory flavor
- Kosher salt (1 1/2 teaspoons): Don't skimp here since potatoes need proper seasoning to shine
- Freshly ground black pepper (1/2 teaspoon): Freshly cracked makes a noticeable difference
- Fresh rosemary or thyme (2 tablespoons, optional): Adds a lovely aromatic finish if you have it handy
- Garlic cloves (2, optional): Infusing the tallow with garlic adds another layer of flavor
Instructions
- Preheat everything:
- Crank your oven to 425°F and put a large rimmed baking sheet inside to get hot while you prep the potatoes
- Parcook the potatoes:
- Place potato chunks in cold salted water, bring to a boil, then simmer 8 to 10 minutes until edges are barely tender
- Roughen the edges:
- Drain well, return to the empty pot, and shake gently to create those rough edges that turn extra crispy
- Infuse the fat:
- Melt beef tallow in a small saucepan over low heat, adding garlic and herbs for 1 to 2 minutes if using, then discard the garlic
- Coat the hot pan:
- Carefully pull out the sizzling baking sheet, pour half the tallow on it, and tilt to coat the surface
- Arrange the potatoes:
- Spread potatoes in a single layer on the prepared sheet, drizzle with remaining tallow, and sprinkle with salt and pepper
- Roast and flip:
- Roast for 20 minutes, flip each potato, then roast another 20 to 25 minutes until golden and crunchy all over
- Finish and serve:
- Toss with extra fresh herbs if you like and get these to the table while they're still hot and crispy
Save My grandmother used to say the best potatoes are the ones that make people quiet at the table. These definitely achieve that effect, and I've learned to double the recipe because there are never leftovers.
Choosing The Right Potatoes
Yukon Golds are my go-to for their naturally creamy texture, but Russets work beautifully too if you want an even fluffier interior. Avoid waxy potatoes like red or new potatoes since they won't give you that cloud-like middle we're after.
The Beef Tallow Difference
Beef tallow has a higher smoke point than most oils, which means you can roast at high heat without any off flavors. If you can't find it, duck fat makes an excellent substitute with a slightly different but equally delicious profile.
Timing Your Roast
The total roasting time might vary based on how crowded your baking sheet is and how large you cut your chunks. I've learned that giving potatoes plenty of space is worth using two pans if necessary, because overlap means steaming instead of crisping.
- Set a timer to remind yourself to flip halfway through
- Don't rush the second roast or you'll miss that deep golden crunch
- Serve immediately for maximum crispiness
Save Once you taste these, you might find yourself keeping beef tallow in the fridge on purpose. Enjoy those perfectly crispy bites.
Recipe Questions & Answers
- → What type of potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal since they hold shape while becoming tender and crisp.
- → Why use beef tallow for roasting?
Beef tallow adds a rich, savory flavor and helps create an extra crispy potato exterior.
- → Can I add herbs to enhance the flavor?
Yes, fresh rosemary or thyme can be infused in the tallow or tossed with the potatoes after roasting for aromatic notes.
- → How do I ensure the potatoes get crispy on the outside?
Simmer potatoes until edges are tender, drain well, and shake gently to roughen edges before roasting on a hot baking sheet coated with melted tallow.
- → Are there alternative fats I can use?
Duck or goose fat can substitute beef tallow, offering a different rich flavor profile with similar crisping effects.