February 11, 2026 Ellen 0 Comments

Crispy Beef Tallow Roasted Potatoes with Garlic and Herbs

Elevate your side dish game with these ultra-crispy beef tallow roasted potatoes. By infusing rendered beef tallow with fresh garlic and aromatic herbs, you create a deeply flavorful, golden-brown crust that rivals the best steakhouses. Beef tallow is the secret to achieving that perfect crunch while keeping the inside of the potato light and fluffy.

Whether you’re serving these alongside a prime rib or a simple weeknight roast, this recipe delivers a rich, savory depth that olive oil simply can’t match.

Why You’ll Love This Recipe

The Ultimate Crispy Crunch: Beef tallow creates a superior crispness and a rich, savory finish.
Infused Flavor: Steeping the herbs in the fat ensures every inch of the potato is seasoned from the outside in.
Simple Yet Sophisticated: A handful of quality ingredients transformed by a classic culinary technique.

Roasted potatoes is a universally loved side dish. It’s hearty and satisfying and goes so well with so many things. Roasted potatoes has always been the perfect wing man to meats and seafood. Now that beef tallow has entered the room, it has catapulted this unassuming side dish to be the new star of the show. The addition of beef tallow to potatoes give the potatoes a wonderful crispy exterior while it roasts in the oven. The flavor that beef tallow infuses into these potatoes is a savory, rich, umami-loaded perfection. I infuse the beef tallow with garlic and herbs to add another dimension of flavor.

Beef Tallow in pan — Melt beef tallow in a pan.

Toss the infused beef tallow with the potatoes.

What’s in the potatoes?

little potatoes
beef tallow
butter
garlic
thyme
scallions

Ingredients for Beef Tallow Roasted Potatoes

Beef Tallow Crispy Little Potatoes

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Roasted potatoes is the quintessential side dish that is hearty and satisfying and goes so well with so many different types of mains. Let’s take this dish up a notch by using beef tallow. It will go from good to wow!

I cut the little potatoes in half and parboil the potatoes until the outside is just tender. Then I give the potatoes a hard shake in the colander to give them a rough starchy surface. That produces all these nooks and crannies for the beef tallow to seep in to and as these roast in the oven. Those nooks and crannies will get nice and crispy. I also infuse the beef tallow with minced garlic, scallions and thyme. The result is this umami bomb of beefy potatoes and garlic-y herbs.

Author: Ellen

Ingredients

Units Scale

3 pounds little potatoes, sliced in half
3 stalks scallions, minced
6 cloves garlic, through a garlic press or minced fine
4 sprigs of thyme, stems removed
1 tablespoon salt (for water to boil potatoes)
85 grams beef tallow
40 grams butter
1 teaspoon salt

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Instructions

In a large pot, fill 2/3 with water and boil. Add potatoes and cook for 10 minutes after the water returns to a boil.
Drain in colander. Give it a rough toss in the colander. You will see the starch of potatoes falling off the edges. Leave in colander while you prepare the beef tallow.
In a small pan on medium heat, melt the beef tallow and butter together. Once they have melted, add the garlic and let that cook until you start to see it simmer, about 2 minutes. Add the thyme and scallions and stir occasionally for 3 to 5 minutes until the garlic is tender. Don’t overcook or let the garlic or herbs burn.
Remove from heat and pour the mixture into a mesh strainer over a medium bowl. Let that sit for 5 minutes until the tallow/butter mixture is strained. Save the garlic and herbs to finish the potatoes after baking.
Toss the potatoes into the tallow mixture and mix until all the potatoes are coated. Sprinkle 1 teaspoon of salt and mix well. Arrange the potatoes on a parchment lined baking sheet, separating any pieces that are stuck together.
Preheat oven 425°F on convection bake. Bake for 15 minutes. Toss halfway. You should see the edges crisp a golden brown and sizzle. The liquid gold is doing its job.
Remove from oven and toss in the strained garlic and herbs until well mixed together. Potatoes will be crispy firm on the outside and soft in the center.