Crispy Beef Tallow Roasted Potatoes

Crispy on the outside, fluffy on the inside and full of delicious, savoury flavour!

There's something special about potatoes roasted in traditional beef tallow. Made with our very own Homestead Beef Cooking Tallow, these golden beauties develop wonderfully crispy edges while staying soft and fluffy in the centre.

Finished with Vancouver Island Sea Salt and fresh rosemary, they're the perfect side dish for Sunday dinner, a juicy Homestead steak or just about any meal!

Prep Time: 15 minutes
Cook Time: 45–55 minutes
Servings: 4–6

Ingredients

  • 2 lbs Yukon Gold potatoes
  • 3 tbsp Homestead Beef Cooking Tallow
  • 1 tsp Vancouver Island Fine Sea Salt, plus more to taste
  • 3 cloves garlic, lightly crushed
  • 2 sprigs fresh rosemary
  • ½ tsp freshly cracked black pepper
  • Vancouver Island Flake Sea Salt, for finishing (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven. Heat oven to 425°F (220°C). Place a large, sturdy metal roasting pan or baking sheet in the oven to warm.
  2. Prepare the potatoes. Wash and cut potatoes into evenly sized chunks, approximately 1½–2 inches. Leave the skins on for extra texture, or peel if preferred.
  3. Parboil for fluffiness. Place potatoes in a large pot of cold water, seasoned with some of the Vancouver Island Fine Sea Salt. Bring to a boil and simmer for 8–10 minutes, until the outsides are beginning to soften but the centres are still firm.
  4. Drain and rough up the edges. Drain thoroughly and allow the potatoes to steam dry for 2–3 minutes. Gently shake them in the colander to create slightly rough, fluffy edges. This is the secret to that irresistible crispy coating!
  5. Heat the tallow. Carefully remove the hot roasting pan from the oven. Add Homestead Beef Cooking Tallow and allow it to melt and heat until shimmering.
  6. Roast until golden. Carefully add the potatoes to the hot tallow, turning to coat. Spread into a single layer, leaving room between the pieces. Roast for 25 minutes, then turn the potatoes.
  7. Add the flavour. Scatter the crushed garlic and rosemary around the potatoes. Continue roasting for another 15–20 minutes, until deeply golden and crispy. Remove the garlic or rosemary if they begin to burn.
  8. Finish and serve. Season to taste with the remaining Vancouver Island Fine Sea Salt and freshly cracked pepper. For an extra-special finish, add a pinch of Vancouver Island Flake Sea Salt. Garnish with fresh parsley and serve hot!

Homestead Hack

The secret to extra-crispy potatoes? It's all about the edges!

Parboiling the potatoes before roasting creates a soft, starchy outer layer. Giving them a gentle shake roughs up those edges, which turn beautifully golden and crunchy when they hit the hot beef tallow.

And here's a little salt secret: Fine Sea Salt is wonderful for seasoning throughout cooking, while Flake Sea Salt adds a delicate crunch and burst of flavour just before serving.