Few things show off beef tallow better than a pan of crisp roast potatoes. Parboiling softens the edges, then roughing them up creates all those craggy little surfaces that turn deeply golden in the hot fat.
INGREDIENTS:
3 pounds russet potatoes
3 tablespoons beef tallow
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
2 teaspoons fresh rosemary or thyme leaves, optional
METHOD:
Heat oven to 425°F.
Peel the potatoes, if desired, and cut into large, evenly sized chunks.
Place the potatoes in a large saucepan and cover with cold, well-salted water. Bring to a boil, reduce to a lively simmer, and cook for about 8 to 10 minutes, until the outsides are beginning to soften but the centers are still firm.
Drain thoroughly, then return the potatoes to the warm saucepan. Cover and shake the pan firmly several times to rough up the surfaces of the potatoes. Let them sit uncovered for a few minutes so excess moisture can evaporate.
Place the beef tallow in a large roasting pan and heat it in the oven for about 5 minutes, until melted and very hot.
Carefully add the potatoes to the hot fat. Turn them to coat thoroughly, then season with salt and plenty of freshly ground black pepper.
Roast for 25 minutes without disturbing them. Turn the potatoes and continue roasting for another 25 to 35 minutes, turning once more if necessary, until deeply golden, crisp, and tender inside.
If using rosemary or thyme, scatter it over the potatoes during the final 10 minutes of roasting so the herbs flavor the fat without burning.
Taste and finish with another pinch of salt and black pepper before serving.
COOKS NOTE: Give the potatoes plenty of room. Crowding traps steam, and steam is the enemy of a truly crisp roast potato.
YIELD: Serves 4-6
