Save to Pinterest The smell of beef tallow hitting a hot pan takes me back to my grandmother's kitchen on Sunday mornings. She didn't measure anything, just dropped spoonfuls of rendered fat into her cast iron with that confident flick of her wrist. I didn't appreciate it then—too busy wanting faster, crispier, more convenient food. Now I understand why she bothered.
I made these for a dinner party last fall when my brother claimed he hated roasted potatoes. He took one hesitant bite, went back for seconds, then thirds, and finally asked what Id done differently. Sometimes the oldest methods really are the best ones.
Ingredients
- Yukon Gold or Russet potatoes: These hold their shape through parboiling while developing that perfect fluffy interior—2 pounds should feed four people comfortably
- Beef tallow: This is the secret ingredient that makes restaurant potatoes taste so incredible—it has a high smoke point and adds incredible savory depth
- Kosher salt: Use at least 1½ teaspoons since potatoes really need proper seasoning to shine, and keep more nearby for final adjustment
- Freshly ground black pepper: ½ teaspoon adds just enough bite to cut through the richness of the tallow
- Fresh rosemary or thyme: 2 tablespoons of whichever herb you prefer adds brightness and aromatic notes that complement the beef fat beautifully
- Garlic: Two smashed cloves infuse the melted tallow with subtle warmth without leaving harsh bits behind
Instructions
- Get your oven really hot:
- Preheat to 425°F and put your rimmed baking sheet inside now so it's screaming hot when the potatoes hit it
- Parboil the potatoes:
- Start potato chunks in cold salted water, bring to a boil, then simmer 8–10 minutes until edges are barely tender
- Roughen those edges:
- Drain well, return to the empty pot, and shake gently until surfaces look cloudy and roughened
- Infuse the fat:
- Melt beef tallow over low heat with smashed garlic and herbs for 1–2 minutes, then discard the garlic
- Prepare the pan:
- Pull that hot baking sheet carefully from the oven, pour half the tallow on it, and tilt to coat completely
- Arrange and season:
- Spread potatoes in a single layer, drizzle with remaining tallow, and sprinkle generously with salt and pepper
- Roast to golden perfection:
- Cook 20 minutes, flip each potato, then roast another 20–25 minutes until deeply golden and crispy all over
- Finish and serve:
- Toss with fresh herbs if you like and get them to the table while they're still hot and sizzling
Save to Pinterest These became my go-to comfort food during a long winter when I needed something reliable and deeply satisfying. There's something about the process that feels meditative—parboiling, roughening edges, listening to them sizzle in the oven.
Choosing The Right Potatoes
Yukon Golds have naturally buttery flesh and thin skins that don't need peeling if you don't mind the texture. Russets starch up beautifully and develop an even fluffier interior. Either works perfectly, so choose based on what you prefer or what's available at your market.
The Fat Makes All The Difference
Beef tallow might seem old-fashioned, but there's good reason it was a kitchen staple for generations. It creates a crust that's somehow both delicate and substantial, with that subtle beefy richness that pairs so naturally with potatoes. Duck fat works beautifully too if you want something slightly more elegant.
Serving Ideas That Work
These potatoes pair with almost anything but they're particularly brilliant alongside roast beef, chicken, or pork chops. They also hold up well if you need to reheat them in a hot oven for ten minutes before serving.
- Try adding smoked paprika or chili flakes if you want a little heat
- Fresh parsley or chives make a lovely garnish right before serving
- These reheat surprisingly well the next day in a 400°F oven
Save to Pinterest Sometimes the simplest recipes taught to us by previous generations turn out to be the ones we return to again and again. These potatoes have earned their permanent place in my regular rotation.
Recipe FAQs
- → Why use beef tallow for roasting potatoes?
Beef tallow adds a rich, savory flavor and helps create a crisp, golden crust that regular oils often can't match.
- → How do I achieve crispy potatoes on all sides?
Preheat the baking sheet, roughen potato edges after parboiling, and flip them halfway through roasting to ensure even crispiness.
- → Can I substitute the beef tallow with other fats?
Yes, duck fat or goose fat work well and provide a different savory dimension to the potatoes.
- → Is parboiling necessary before roasting?
Parboiling softens the potatoes, allowing the edges to roughen for crisping while keeping the interior fluffy.
- → What herbs complement beef tallow roasted potatoes?
Fresh rosemary or thyme add aromatic notes that balance the rich fat and enhance overall flavor.