Beef Tallow Roasted Potatoes (Printable)

Crispy golden potatoes cooked in beef tallow for deep, savory taste and fluffy texture.

# What you 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 - Set oven temperature to 425°F and place a large rimmed baking sheet inside to heat.
02 - Immerse potato chunks in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until edges are just tender without falling apart.
03 - Drain potatoes thoroughly and return to the empty pot. Shake gently to roughen the edges, enhancing crispiness.
04 - Melt beef tallow in a small saucepan over low heat. Add smashed garlic and herbs if using, infuse for 1 to 2 minutes, then discard the garlic.
05 - Carefully remove the hot baking sheet from the oven. Pour half of the melted tallow onto the sheet, tilting to coat thoroughly.
06 - Spread potatoes evenly on the baking sheet in a single layer. Drizzle with remaining tallow and season with salt and black pepper.
07 - Roast for 20 minutes, then flip potatoes. Continue roasting for an additional 20 to 25 minutes until golden brown and crispy on all sides.
08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Expert tips:

01 -
  • The contrast between shattered-crispy exteriors and pillowy insides is honestly addictive and feels like a small luxury.
  • Beef tallow creates a savory depth that olive oil or regular butter simply can't match, making these taste like they belong on a proper dinner table.
  • Once you master the technique, you'll find yourself making these for every roasted meat dinner, and guests always ask for the secret.
02 -
  • Don't skip the parboiling step even though it feels like extra work—this is what separates fluffy insides from dense, waxy potatoes.
  • The baking sheet must be genuinely hot before potatoes touch it; if it's only warm, the bottoms will steam instead of crisping, and you'll taste the difference immediately.
  • Beef tallow has to be liquid but not smoking when it hits those potatoes; too cold and they'll absorb it like a sponge and taste greasy, too hot and you'll have a fire hazard.
03 -
  • Air-drying the parboiled potatoes for 5–10 minutes before tossing with tallow absorbs less fat and crisps even harder—this small step genuinely changes the texture.
  • If you're meal prepping, you can parboil and rough up the potatoes hours ahead; just store them uncovered in the fridge so they dry slightly, then roast fresh when needed.
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