The secret to shatteringly crisp roast potatoes is three things: parboiling, roughing up the edges, and a hot fat that will not burn. Beef tallow is the classic choice for exactly that reason, and it adds a savoury depth butter cannot.
Ingredients (4 servings)
- 1.2 kg (2 1/2 lb) Yukon Gold or russet potatoes, peeled and cut into large chunks
- 60 ml (1/4 cup) beef tallow
- 15 ml (1 tbsp) coarse salt for the water, plus flaky salt to finish
- 2 sprigs rosemary and 4 garlic cloves, crushed (optional)
Method
- Heat the oven to 220 °C (425 °F). Put the tallow in a roasting pan and heat it in the oven while you parboil.
- Boil the potatoes in well-salted water for 8 to 10 minutes, until the edges are soft but the centres resist a knife. Drain and let them steam dry 2 minutes.
- Shake the potatoes in the colander to rough up the edges; the fluffy bits become the crust.
- Carefully tip the potatoes into the hot tallow, turn to coat, and roast 45 to 55 minutes, turning once halfway, until deep golden. Add the rosemary and garlic for the last 10 minutes.
- Season with flaky salt and serve straight away.
Notes
- Do not crowd the pan; give each piece space so it roasts rather than steams.
- Make ahead: parboil, rough up and refrigerate up to a day, then roast.
- Leftover tallow in the pan can be strained and reused.
More with tallow: beef tallow fries and how to render tallow. Compare fats: tallow vs ghee vs butter.
From Rise Nutrition
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Beef tallow from grass-fed Canadian cattle. Ships from Canada · Free shipping over $45 · 30-day money-back.
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