This is the only recipe you’ll ever need for perfect, crunchy-outside, fluffy-inside, best roast potatoes.
The internet is full of over-the-top headlines promising miracles: “you won’t believe what this woman does next!” or “five facts about fungus you won’t believe are true!” Those clickbait lines often end in disappointment, but this headline is honest — this recipe will deliver the best roast potatoes you’re likely to make and eat. No hyperbole, just great technique.
It’s remarkably simple. You don’t need to brine potatoes for weeks or hunt down a rare variety — just three ingredients: potatoes, salt and beef tallow.
Beef tallow — rendered beef fat — is the secret here. This method is a cross between frying and roasting: the hot tallow sears and crisps the outsides while the steaming and oven heat create a light, fluffy interior. If you can’t find beef tallow, use rendered chicken, goose or duck fat; rendered beef fat offers the richest, most savory flavor.
These potatoes become impossibly crisp on the outside with pockets of beefy richness and a soft, fluffy center. They’re perfect with roasted meats or simply as a standout side or snack.
How to make the best roast potatoes, ever.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 8 reviews
Author: Jess Pryles
Ingredients
Scale
- 3–5 large roasting potatoes
- 3–4 tablespoons of beef tallow (rendered beef fat)
- salt
Instructions
- Peel the potatoes and cut them into medium–large chunks.
- Preheat the oven to 450°F (230°C). Place the beef tallow in a roasting pan and put the pan in the oven to melt and heat the fat until shimmering.
- Par-boil the potatoes: start them in cold, salted water and bring to a simmer. Cook until a sharp knife passes through with slight resistance — the edges should be soft enough to rough up but not falling apart.
- Drain the potatoes in a colander and shake them vigorously to rough and fluff the edges. Toss them with a spoon if needed to create lots of surface texture; the shaggier the edges, the crispier the potatoes will get.
- Carefully transfer the potatoes to the hot pan with the melted tallow — they will sputter. Sprinkle generously with salt and roast undisturbed for about 45 minutes, or until deeply golden and crisp, turning once if you prefer even browning.
- If excess fat remains in the pan when they’re done, drain the potatoes briefly on paper towels for a minute or two, then serve immediately.