My Secret for Crispy Roast Potatoes
Let me tell you about my favorite crispy potato recipe. It uses grass-fed beef tallow. This is the fat from a cow. It sounds strange, I know.
But it makes potatoes magic. It fries them crisp outside. And it keeps them fluffy inside. Doesn’t that sound perfect? I think every holiday side dish deserves this love.
Why Yukon Gold Potatoes Are Best
For this roast potatoes recipe, pick Yukon gold potatoes. Their skin is thin. Their inside is buttery and soft. They get so golden.
Once, I used a different kind. They were good, but not great. The Yukon golds make all the difference. This matters because the right potato holds the flavor. It soaks up the tallow and herbs.
The Little Shake That Changes Everything
Here is the best trick for fluffy roast potatoes. After you boil them, drain them. Put them back in the hot pot. Put the lid on.
Now give the pot a few gentle shakes. I still laugh at that. It feels silly! But it roughs up the edges. Those fluffy bits become the crispiest parts later. Do you have a silly kitchen trick like that?
Cooking with Tallow is Old-School Good
This beef tallow recipe is not new. Our grandmas used animal fats. They knew something. Food tasted richer. It cooked up crispier.
*Fun fact*: Beef tallow is great for high heat. It won’t burn as fast as butter. This matters because good food is simple. It uses what we have well. Have you ever cooked with tallow or lard before?
How to Roast Potatoes Right
Now, the final step. Your potatoes are coated in tallow. They are cool from the fridge. Heat your oven hot.
Roast them for a full hour. Turn them halfway. Add garlic and rosemary then. Doesn’t that smell amazing? The wait is hard, but so worth it. What is your favorite herb for potatoes? Mine will always be rosemary.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon gold potatoes | 5 pounds | |
| West Side Beef Grass-Fed Beef Tallow | 1/4 cup | |
| Garlic | 3 cloves | Minced |
| Rosemary | 2 tbsp | |
| Sea salt & black pepper | 1 pinch | To taste |
Instructions
Step 1: First, peel your Yukon gold potatoes. Cut them into quarters. Boil them in salty water for 15 minutes. This is called parboiling. It makes the inside fluffy later. Drain them and let them dry. I always hum a little tune while I wait.
Step 2: Put the hot potatoes back in the dry pot. Put the lid on tight. Now, give the pot a few gentle shakes. This fluffs up the outside perfectly. That fluff turns into the best crispy crust. (Shake gently so they don’t turn to mash!)
Step 3: Melt your grass-fed beef tallow in a big roasting tray. Tip in your fluffy potatoes. Add a good pinch of salt and pepper. Toss everything until each piece is glossy. This beef tallow recipe makes them so rich. What’s your favorite fat for roast potatoes? Share below!
Step 4: Spread the potatoes in one layer. Cover the tray and pop it in the fridge. Let them cool completely. This helps get them extra crispy when roasting. Later, preheat your oven to 350°F. Then, sprinkle minced garlic and rosemary over the top.
Step 5: Roast for one full hour. They will become golden and perfect. Remember to turn them halfway through. This ensures every side gets crispy. Cooking with tallow fills your kitchen with an amazing smell. You’ll have the crispiest roast potatoes ever.
Creative Twists
Add lemon zest and thyme for a bright, herby kick. Mix in a spoonful of smoked paprika before roasting for a warm, cozy flavor. Toss with grated Parmesan right after they come out of the oven. Which one would you try first? Comment below!Serving & Pairing Ideas
This holiday side dish is a superstar. Serve these crispy potatoes next to a simple roast chicken. For a fancy touch, sprinkle them with flaky sea salt. A dollop of cool sour cream on the side is lovely too. Which would you choose tonight?
Keeping Your Crispy Potatoes Perfect
Let’s talk about keeping your crispy roast potatoes wonderful. First, they are best fresh. But leftovers keep in the fridge for three days. Just let them cool first. A hot container makes everything soggy.
You can freeze them, too. Spread the cooled potatoes on a tray. Freeze them solid, then bag them up. This stops them sticking together. I learned this after a big holiday cook-up!
Reheat them in a hot oven. The microwave makes them soft. A hot oven brings back the crunch. Batch cooking this roast potatoes recipe saves big meal stress. It means more time with family. That matters most.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Potato Problems
Sometimes our cooking needs a little help. Here are three easy fixes. First, potatoes not crispy? Your oven might be too cool. An oven thermometer checks this. I once served sad, soft potatoes because of this!
Second, are they sticking to the pan? Your tray needs enough fat. Grass-fed beef tallow is my favorite for this. It gives great flavor. Third, are they not fluffy inside? Parboiling them first is the secret step.
Getting these right builds your cooking confidence. It also makes your holiday side dish truly special. Good food makes happy memories. Which of these problems have you run into before?
Your Quick Questions, Answered
What are tallow roasted potatoes?
They are a crispy potato recipe using beef fat. The fat is called tallow. It comes from beef. Using grass-fed beef tallow gives amazing flavor. The potatoes get very crispy outside. Inside, they stay fluffy and soft. It is an old-fashioned way to make a holiday side dish. Everyone will ask for the recipe!
How to make rosemary crisp potatoes?
Follow this roast potatoes recipe. Use Yukon gold potatoes for the best result. After parboiling, shake them in the pot. This makes the edges fluffy. Toss them in melted tallow with salt and pepper. Roast them until golden. Add fresh rosemary in the last part of cooking. This keeps the herb flavor bright and delicious.
What is the best fat for roasting potatoes?
Many fats work, but tallow is fantastic. Duck fat is also very good. Olive oil works in a pinch. But for the crispiest result, I choose beef tallow. Grass-fed beef tallow has a rich, savory taste. It can get very hot without burning. This high heat is the key to perfect crispy roast potatoes. It makes all the difference.
Can you use beef tallow for potatoes?
Yes, absolutely! This beef tallow recipe is made for potatoes. Tallow is wonderful for cooking with tallow. It fries potatoes to a deep golden brown. The flavor is savory and rich. It is not greasy at all. *Fun fact: Tallow was used for frying for centuries before modern oils.* Your potatoes will taste like your great-grandma might have made them.
How to get potatoes crispy when roasting?
First, parboil your potatoes. Then, shake them in the pot to rough up the edges. This creates a fluffy surface. Next, use a very hot fat like tallow. Make sure the potatoes are in one layer. Do not crowd the pan. Finally, roast them in a hot oven. Turn them halfway through. This is how to roast potatoes perfectly every time.
What herbs go well with roasted potatoes?
Rosemary is a classic friend to potatoes. Thyme is also lovely. Fresh sage works well, especially with tallow. You can use one herb or a mix. Add delicate herbs like parsley after roasting. Add sturdy herbs like rosemary halfway through. This keeps their flavor fresh. Try different herbs to find your family’s favorite.
Which tip will you try first?
My Kitchen to Yours
I hope you love this cooking with tallow adventure. It connects us to simple, good food. These fluffy roast potatoes remind me of my own grandma’s table. I still make them just like she did.
Now I want to hear from you. Your stories are my favorite thing to read. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Grace Hollander.
Rosemary Crisp Tallow Roasted Potatoes
Description
Perfectly crisp on the outside and fluffy on the inside, these potatoes are roasted in rich, flavorful grass-fed beef tallow with garlic and rosemary.
Ingredients
Instructions
- Peel the potatoes, and cut into quarters. Parboil them in a pot of boiling salted water for 15 minutes. Drain in a colander and leave to dry for a couple of minutes.
- Transfer back to the pot, and put the lid on the pot and give the pot a few light shakes to fluff up the outside of the potatoes.
- Place the beef tallow in a large roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one layer. Cover and put in the fridge to cool completely (about 30 minutes).
- Preheat the oven to 350°F. Add the minced garlic and rosemary to the tray with the potatoes.
- Roast for 1 hour, or until the potatoes are crisp and golden all over. Remove at the halfway mark to turn the potatoes.
- Remove the tray from the oven, transfer the potatoes to a bowl and serve hot and crispy.
Notes
- For extra flavor, you can add other herbs like thyme or sprinkle with grated parmesan cheese after roasting.