Crispy Tallow Potatoes

Say hello to your new go-to side: Healthier Crispy Tallow Potatoes that hit that perfect sweet spot between nourishing and downright irresistible. This recipe leans into the goodness of beef tallow—hello, flavour and natural heat stability—paired with a splash of extra virgin olive oil for its antioxidant punch and clean, fruity lift. The combo is the secret to getting those deeply crispy, craggy edges without compromising on better-for-you fats.

A quick parboil with a pinch of bicarb gently roughs up the potatoes so they roast into the kind of golden crunch you can hear. Fresh oregano and rosemary bring that sun-kissed, Mediterranean aroma that makes the whole kitchen smell dreamy.

Serve them alongside slow-cooked meats, a simple roast chicken, fish, or even a big green salad—these potatoes truly go with everything. Simple, wholesome, and beautifully crispy… the way comfort food should feel.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 50 Mins

Method

1.5 kg potatoes (dutch cream or Sebago variety), (peeled or not peeled), cut into quarters
1 teaspoon bicarbonate soda
2 tablespoons fresh oregano, picked
2 tablespoons rosemary, picked
2 tablespoons beef tallow
2 tablespoons extra virgin olive oil
Flakey salt
Pepper

1
Preheat the oven to 200°C.
2
Bring a large pot of well-salted water to a boil. Once boiling, add the bicarbonate of soda. Gently lower in the potatoes and reduce to a simmer. Cook for 8–10 minutes, or until tender and just falling off a fork.
3
Drain the potatoes in a large colander, then return them to the pot. Let them steam dry for 30 minutes, allowing all residual moisture to evaporate.
4
Add the tallow to a large baking tray and place it in the oven until the fat is piping hot.
5
Add the olive oil, oregano, rosemary, and a generous amount of salt and pepper to the potatoes, tossing to coat.
6
Carefully remove the hot tray from the oven and add the potatoes one by one using tongs.
7
Return the tray to the oven and roast for 20 minutes, or until the potatoes are golden and crisp on the outside.
8
Transfer to a platter and finish with a final sprinkle of flaky salt.