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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Get ready to blow up your holiday table with these restaurant-worthy roasted potatoes that are crunchy on the outside, pillowy soft on the inside, and infused with rich garlic and aromatic rosemary. Brushed in luxurious beef tallow, each bite delivers a golden crisp that tastes like something straight out of a five-star kitchen—but with the comforting nostalgia of your favorite holiday sides. These aren’t your basic roasted spuds… this is crunch elevated.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and chop the potatoes into medium pieces. Each chunk should be big enough to achieve a contrast between a crisp exterior and creamy interior.
Simmer the potatoes in salted water until a fork just slides in. They should be tender but not mushy.
Drain the potatoes and return them to the hot pot. Shake the pot vigorously to break up the edges slightly, creating a textured crust.
Preheat your oven to 450°F and heat your baking tray inside while the oven warms.
Pour the beef tallow onto the hot tray carefully. Add the potatoes and roast them, turning every 10–15 minutes to ensure all sides crisp evenly.
After about 30 minutes, add the garlic cloves and rosemary sprigs to the tray. Let them roast alongside the potatoes to infuse flavor and caramelize.
Continue roasting until every side of the potatoes is blistered and golden brown. Serve hot, straight from the oven.
Ensure the baking tray is preheated to achieve the ultimate crispy texture.
Shaking the potatoes after par-boiling creates a rough surface that crisps beautifully during roasting.
Add the garlic and rosemary later in the roasting process to prevent them from burning.
Can I use a different fat instead of beef tallow?
Yes, you can substitute beef tallow with duck fat, goose fat, or even olive oil, but the flavor and crispiness might vary slightly.
How do I know when the potatoes are done par-boiling?
The potatoes are ready when a fork slides in easily but they still hold their shape. They should be tender but not falling apart.
Can I make these potatoes ahead of time?
These potatoes are best served fresh and hot for maximum crispiness. However, you can par-boil and rough them up in advance, then roast them just before serving.
What type of potatoes work best for this recipe?
Starchy potatoes like Russets or Yukon Golds work best as they crisp up beautifully while maintaining a fluffy interior.
Can I add other herbs or spices?
Yes, you can experiment with thyme, sage, or paprika to add a different flavor profile to the dish.
