Beef Tallow Roasted Potatoes
Super crispy on the outside, decadently creamy on the inside, and coated in garlic and rosemary, these beef tallow potatoes are a level 100 dream potato. If you’ve never roasted potatoes in beef tallow, this recipe is a must try. The flavour is so much better than neutral oils. It's rich but not overpowering, and makes the crispiest potatoes your oven can make.
Beef Tallow Roasted Potatoes
Beef Tallow Roasted Potatoes
Beef Tallow Roasted Potatoes
You’ve bought some beef tallow, now what? You make some roasted potatoes, that's what. The flavour combination of beef tallow and potatoes is amazing. It’s rich and savoury, and makes the potatoes super crispy. Perfect for that holiday table when everyone dials up the decadence in their cooking, or for a Sunday roast when paired with a meat like beef or lamb.
Potatoes are a desert island food for me. You know the question, someone asks if you were stuck on a desert island and could only have three foods, what are they… Without a doubt one is potatoes, and this is shamelessly proven by the amount of potato recipes on my site. I’ve still got more guys.
Back to beef tallow.
What is beef tallow and why is it cool?
Beef tallow is rendered beef fat and is loved by chefs for its flavour, how it transfers heat efficiently and its smoke point. It’s also loved by wellness girlies and ancestral-food eaters, so you’ll see it trending for its (unsubstantiated) health claims. But it’s yum and it’s great to cook with, so this is why we’re using it in this recipe. When I see chefs getting excited about a flavour combo, it’s enough to peek my interest, and this one delivers.
Tips for cooking crispy roast potatoes
- Always parboil potatoes before roasting.
- Let the steam escape from the potatoes before adding your fat.
- Rough up the potatoes for crispy edges.
- Heat up the tray and melt the tallow before adding the potatoes.
- Give it a full hour to get mega golden and crispy.
- If some are looking a little less golden as you're tossing them half way through; turn them face down to come in contact with the heat of the pan, which will cause them to become nice and golden during the rest of the cooking process.
What are the best potatoes for roasting?
In my opinion, go for a young / new potato. The skin is thin and they have less starch which means they’ll keep their shape but are super creamy on the inside, and you don't have to peel them either! More mature potatoes tend to be more ‘fluffy’ than creamy.
For new potato varieties, choose yukon, russet, maris piper, but they may just also be labelled as ‘new’ or ‘baby’ potatoes. This just means that they were harvested early.
What to serve with beef tallow roasted potatoes
Serve with roast lamb, pork, even chicken. They’re great with steak as well. I would say it’s less ideal to pair them with fish, instead this potato recipe would be the option to go with. Another great side dish to go along with meat and potatoes, of course, is peas. In this case my insanely delicious French peas braised in stock.
For more potato recipes to try
This Truffle Potato Gratin with Gruyere and Smoked Cheddar, Duck Fat Hasselback Potatoes and Brown Butter Mashed Potatoes, Herby roasted potatoes, are absolute show stoppers, or this Warm Roasted Potato Salad with Dill and Capers is a fun way to change up potato salad recipe.
In the unlikely event some potatoes are leftover, you can store them for later. Place them in an airtight container in the fridge. Reheat them in the oven at 180c for 10 or so minutes, or until heated through.
Ingredients and substitutions
How to make it - step by step!
Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, leave small ones whole.
Then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Add the beef tallow to the hot pan and allow it to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes.
Using a spatula, turn the potatoes over, roast for another 30 minutes.
Meanwhile, finely dice the garlic.
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
Meanwhile, finely chop the rosemary.
Place the potatoes in a bowl, add the chopped rosemary, toss through. Serve hot.
Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, leave small ones whole.
Then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Add the beef tallow to the hot pan and allow it to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes.
Using a spatula, turn the potatoes over, roast for another 30 minutes.
Meanwhile, finely dice the garlic.
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
Meanwhile, finely chop the rosemary.
Place the potatoes in a bowl, add the chopped rosemary, toss through. Serve hot.
Watch the how to video
Watch the how to video
Beef Tallow Roasted Potatoes
- 1kg washed baby potatoes
- ⅓ cup beef tallow
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves of garlic
- 2 sprigs of rosemary
- Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, leave small ones whole.
- Then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
- Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes
- Add the beef tallow to the hot pan and allow it to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes.
- Using a spatula, turn the potatoes over, roast for another 30 minutes.
- Meanwhile, finely dice the garlic.
- Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
- Meanwhile, finely chop the rosemary.
- Place the potatoes in a bowl, add the chopped rosemary, toss through. Serve hot.
