# What You'll Need:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
→ Fats
02 - 1/3 cup beef tallow (75 g)
→ 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)
# How to Make It:
01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven to heat.
02 - Place potato chunks in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer 8–10 minutes until edges are just tender.
03 - Drain potatoes thoroughly, return to empty pot, and shake gently to roughen edges for 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 remove garlic.
05 - Carefully remove hot baking sheet from oven. Pour half the melted tallow onto the sheet, 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. Flip potatoes and roast another 20–25 minutes until golden and crispy.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.
