Crispy Roast Potatoes

Fluffy yet crispy roast potatoes are the perfect addition to your holiday spread! These little gems are roasted in our Grass Fed Tallow that will convert even the die-hard butter-roasted potato fans!


  • 5 pounds yukon gold potatoes
  • 1/4 cup West Side Beef Grass-Fed Beef Tallow
  • 3 cloves garlic, minced
  • 2 tbsp rosemary


  1. Peel the potatoes, and cut into quarters. Parboil them in a pot of boiling salted water for 15 minutes Drain in a colander and leave to dry for a couple of minutes.
  2. Transfer back to the pot, and put the lid on the pot and give the pot a few light shakes to fluff up the outside of the potatoes.
  3. Place the beef tallow in a large roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one layer. Cover and put in the fridge to cool completely.
  4. Preheat the oven to 350°F. Add the garlic and rosemary to the tray.
  5. Roast for 1 hour, or until the potatoes are crisp and golden all over. Removing at the halfway mark to turn the potatoes.
  6. Remove the tray from the oven, transfer the potatoes to a bowl and serve hot and crispy.