Crispy Tallow Fried Rosemary Potatoes

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If you’re craving the best tasting potatoes with a crisp exterior and soft warm center, these crispy tallow fried rosemary potatoes might become your new go-to side dish. Whether you’re using beef tallow, duck fat, or goose fat, this recipe brings out the best flavor in each potato chunk. We’ll also include a sheet pan method for extra flexibility.

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Ingredients for Tallow Fried Rosemary Potatoes

• 5 to 6 yellow potatoes (Yukon gold potatoes or red potatoes work best)
• 1 small onion, chopped
• 1/2 cup beef tallow
• 2 to 3 sprigs fresh rosemary
• Kosher salt or flakey sea salt
• Black pepper
• Optional: garlic powder, onion powder, cayenne pepper, garlic salt, rosemary salt

Skillet Method for Cooking Tallow Fried Rosemary Potatoes

Prep the Potatoes and Onion

Start by washing your yellow potatoes well. Peel them if you prefer, then cut them into small, even-sized chunks. This helps them cook evenly and develop a crisp exterior. Slice the onion into small strips or pieces so it cooks at the same rate as the potatoes.

Soak the Potatoes (Optional but Recommended)

Place the potato chunks in a large bowl filled with cold water. Let them soak for 10 to 15 minutes. This helps draw out some of the starch, which makes the potatoes extra crispy when fried. If you want even better results, use alkaline water. After soaking, drain the potatoes and use a towel to dry them well. Moisture and hot oil don’t mix—dry potatoes are safer and crispier.

Preheat the Skillet and Tallow

Place a large cast iron skillet over medium to low heat. Add about 1/2 cup of beef tallow to the skillet. Let it melt slowly and fully coat the bottom of the pan. You want the oil to be hot enough to sizzle but not smoke. If the oil is too cool, the potatoes will absorb it and become greasy instead of crispy. If it’s too hot, they’ll burn before the inside is cooked.

Add the Rosemary

Once the tallow is hot, toss in a few fresh rosemary sprigs. Let them cook for about 30 seconds to a minute. This step infuses the oil with rosemary flavor before the potatoes even touch the pan.

Add the Potatoes and Onion

Carefully add the dried potato chunks and onion pieces into the skillet in a single layer. Be cautious—the hot oil may pop. Stir the mixture gently so everything gets coated in tallow. Sprinkle with kosher salt, black pepper, and a pinch of garlic powder or onion powder if you like. You can also add a bit of cayenne pepper or garlic salt for extra flavor.

Cook Low and Slow

Keep the temperature at medium heat. Let the potatoes cook undisturbed for several minutes so they develop a golden brown crust. Stir only occasionally to prevent sticking and ensure all sides brown evenly. Total cook time will be about 20 to 25 minutes depending on the size of your chunks and the heat level. They’re done when they’re golden brown and fork tender with a creamy center.

Finish and Serve

Once cooked, remove from heat and sprinkle with rosemary salt, flakey sea salt, or fresh herbs. Serve hot for the best texture.

Sheet Pan Method for Cooking Tallow Fried Rosemary Potatoes

Preheat the Oven

Set your oven to 425°F. While it preheats, place a baking sheet or roasting pan inside the oven to get hot. This gives you a head start on that crisp exterior.

Prep the Potatoes and Onion

As with the skillet method, wash, peel (optional), and cut your potatoes into small chunks. Slice the onion and soak the potatoes in cold water for 10 to 15 minutes. Drain, then dry thoroughly.

Season and Toss

In a large bowl, toss the potatoes and onion with melted beef tallow. You can also use olive oil or avocado oil if you prefer, but for the crispiest result, stick with beef tallow. Season with kosher salt, black pepper, and any other spices like garlic powder or rosemary salt.

Bake

Carefully remove the hot sheet pan from the oven and spread the potato mixture in a single layer. The sizzle as the potatoes hit the hot pan helps them start crisping immediately. Return to the oven and roast for 25 to 30 minutes, flipping once halfway through. If you like an extra crispy finish, let them bake for an additional 5 minutes.

Final Touches

Remove from the oven and let them rest for a minute or two. Add flakey sea salt, fresh herbs, or a touch more seasoning to taste before serving.

Tips for the Best Potatoes

• For the initial boil before roasting or frying, you can par-boil potatoes for 8 to 10 minutes for an even creamier center.
• Smaller potatoes or wedges give a slightly different texture—try experimenting with potato wedges or fat potatoes.
• Using alkaline water can also help improve the texture for crispy roast potatoes.
• If you’re curious about different fats, try cooking them in duck fat or goose fat for a unique flavor.
• Always cook in hot fat for that perfect crisp.
• For those who like the deep fryer method, you can also use this recipe to create thick-cut french fries or homemade French fry style wedges in a large pot of hot oil.

Conclusion

Whether you prefer the stovetop method or the sheet pan version, these crispy tallow fried rosemary potatoes are packed with flavor, easy to make, and endlessly customizable. Using beef tallow gives them a rich, savory depth that sets them apart from your usual potato recipes, and the fresh rosemary adds the perfect finishing touch.

Serve them as a hearty side dish, a weekend brunch addition, or even a late-night snack—they’re always a crowd favorite. For the best results, don’t skip the soak, season generously, and enjoy them hot and fresh for that unbeatable crisp exterior and creamy center. If you’re a huge potato fan like me, try our Sweet Potato Sausage and Apple Hash too!

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