Crispy Tallow Fried Rosemary Potatoes
Equipment
- Large cast iron skillet (or baking sheet for oven method)
- large bowl
- Tongs or spatula
- Knife and cutting board
- Towel or paper towels
- Optional: roasting pan or deep fryer
Ingredients
- 5-6 yellow potatoes Yukon gold or red potatoes
- 1 small onion chopped
- 1/2 cup beef tallow or duck fat, goose fat
- 2-3 sprigs fresh rosemary
- Kosher salt or flakey sea salt to taste
- Black pepper to taste
- Optional: garlic powder, onion powder, cayenne pepper, rosemary salt, garlic salt
Instructions
Skillet Method
- Wash and cube potatoes into small chunks. Slice the onion.
- Place potatoes in a large bowl of cold water. Soak for 10–15 minutes. Drain and pat dry.
- Heat beef tallow in a cast iron skillet over medium to low heat.
- Add rosemary sprigs and let sizzle for 30–60 seconds.
- Add potatoes and onion. Stir to coat in hot fat.
- Season with salt, pepper, and optional spices.
- Cook for 20–25 minutes, stirring occasionally, until golden brown and fork tender.
- Finish with rosemary salt or flakey sea salt before serving.
Sheet Pan Method
- Preheat oven to 425°F. Place a baking sheet in the oven while it heats.
- Prep and soak potatoes as above, then dry well.
- In a large bowl, toss potatoes and onion with melted beef tallow and seasonings.
- Spread on the hot baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through.
- Remove and season with salt or herbs before serving.
Tried this recipe?Let us know how it was!