# 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 to simmer for 8 to 10 minutes until edges are just tender but potatoes remain intact.
03 - Drain potatoes thoroughly and return to the empty pot. Shake gently to roughen edges for enhanced crispiness.
04 - Melt beef tallow over low heat in a small saucepan. If using, add smashed garlic and herbs, infuse for 1 to 2 minutes, then discard garlic.
05 - Carefully remove hot baking sheet from oven. Pour half of the melted tallow onto the sheet and tilt to coat evenly.
06 - Spread potatoes in a single layer on the baking sheet. Drizzle with remaining beef tallow, then season with salt and pepper.
07 - Roast for 20 minutes, then flip potatoes and continue roasting for an additional 20 to 25 minutes until golden and crisp on all sides.
08 - Remove potatoes from oven, toss with fresh herbs if desired, and serve immediately.
