The secret to roast potatoes with crackly golden edges and fluffy centers is the fat. Beef tallow handles high oven heat without burning and gives every bite a rich, savory crust. Make them alongside the turkey, or swap in duck fat for a classic French-style side.
Shop the recipe: Aux Délices des Bois Beef Tallow Jars | Add 2 jars to cart
Ingredients
- 2 pounds Yukon Gold or russet potatoes
- 3 tablespoons Aux Délices des Bois Beef Tallow
- 4 garlic cloves, smashed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
Duck Fat Variation: Substitute 3 tablespoons Aux Délices des Bois Duck Fat for the beef tallow.
Instructions
- Preheat the oven to 425°F. Place a large metal baking sheet in the oven while it heats.
- Peel the potatoes if desired and cut them into evenly sized 1 1/2-inch chunks.
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 8–10 minutes, until the outsides are tender but the centers remain firm.
- Drain thoroughly and let the potatoes steam-dry for 5 minutes. Return them to the pot and gently shake to rough up the edges.
- Carefully remove the hot baking sheet from the oven. Add the beef tallow and swirl to coat the pan.
- Add the potatoes in a single layer and turn to coat in the melted tallow.
- Roast for 25 minutes without disturbing them. Flip and roast for another 20–30 minutes, until deeply golden and crispy.
- Add the garlic and rosemary during the final 10–15 minutes of roasting to prevent burning.
- Season with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately.
