Beef Tallow Crispy Little Potatoes
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.
Ingredients
- 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
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.
Find it online: https://moderateposh.com/beef-tallow-crispy-potatoes/