Beef Tallow Roasted Potatoes

# 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)

# Steps:

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, reduce heat, and simmer for 8 to 10 minutes, until edges are tender but potatoes hold shape.

03 - Drain potatoes thoroughly and return them to the empty pot. Gently shake to roughen edges for enhanced crispiness.

04 - Melt beef tallow over low heat in a small saucepan. If using, add smashed garlic and herbs for 1 to 2 minutes to infuse, then remove garlic.

05 - Carefully remove heated baking sheet from oven. Pour half of the melted tallow on the sheet and tilt to coat evenly.

06 - Place potatoes in a single layer on the baking sheet. Drizzle with remaining tallow and season with salt and black pepper.

07 - Roast for 20 minutes, then flip potatoes and continue roasting 20 to 25 minutes until golden and crispy on all sides.

08 - Remove from oven, toss with fresh herbs if desired, and serve immediately.

# Top Tips:

01 -

The exterior gets genuinely crispy while the inside stays creamy, no sad soggy spots.
Beef tallow adds a savory depth that makes you close your eyes with each bite.
It's surprisingly easy and feels like you're doing something a little fancier than usual.

02 -

Don't skip the parboiling step; it's the difference between fluffy and dense.
The sheet needs to be genuinely hot before the potatoes go on, or they'll steam instead of crisp.
Flipping halfway through is essential—it ensures even browning and prevents the bottom from burning.

03 -