Golden edges. Fluffy centers. A Sunday-supper side that deserves a place at every table.
Serves 4 · Prep 15 minutes · Cook 45–55 minutes
Ingredients
- 2 lb Yukon Gold or russet potatoes, cut into 1½-inch chunks
- 3 tbsp American Tallow, melted
- 1 tsp kosher salt, divided, plus salt for boiling water
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp chopped fresh rosemary, optional
Let’s cook
- Heat oven to 425°F. Put potatoes in a pot, cover with cold water, and add a generous pinch of salt.
- Bring to a boil, then simmer 7–9 minutes until the outside is tender but the pieces hold their shape.
- Drain well and let steam-dry for 5 minutes. Shake gently in the pot to roughen the edges.
- Toss with melted tallow, ¾ tsp salt, pepper, and garlic powder. Spread on a rimmed metal baking sheet with room between the pieces.
- Roast 35–45 minutes, turning halfway, until deeply golden and tender. Add rosemary for the last 5 minutes. Taste and add the remaining salt as needed.
Make it with American Tallow
Original American Tallow is our everyday go-to. Prefer grass-fed & grass-finished? It works here, too.
Shop Original Tallow · Shop Grass-Fed Tallow
Photography is serving inspiration; preparation and appearance may vary.