Christmas beef fat roast potatoes 🥔

Ingredients

• 2 lb Potatoes (Blue Royal, Sebago, or Yukon Gold; peeled and cut into 2‑inch chunks)
• 2 cup Beef Tallow (Rendered beef fat, solid at room temperature)
• 2 tablespoon Salt (For soaking potatoes and final seasoning)
• 1 tablespoon Fresh Rosemary (Finely chopped)

Instructions

1. Prep Potatoes

   Wash, peel, and cut the potatoes into 2‑inch chunks. Place them in a large bowl of cold water with 2 Tbsp salt and let sit for at least 10 minutes.

   Time: PT10M

2. Boil Potatoes

   Drain the soaking water, add the potatoes to a large pot of fresh salted water, bring to a boil, and cook for about 15 minutes until just tender.

   Time: PT15M

3. Roughen the Potatoes

   Drain the boiled potatoes in a colander, return them to the pot, and shake vigorously for a few seconds to roughen the edges.

   Time: PT5M

4. Heat Beef Tallow

   Pre‑heat the oven to 200°C. Place the deep pan with 2 cups beef tallow inside and heat until the fat is shimmering (about 200°C).

   Time: PT10M

   Temperature: 200°C

5. Fry the Potatoes

   Carefully lower the roughened potatoes into the hot tallow, reduce oven temperature to 180°C, and fry for 15‑20 minutes, turning every 10 minutes for even browning.

   Time: PT20M

   Temperature: 180°C

6. Drain and Season

   Using tongs, lift the potatoes onto paper towels to absorb excess fat. While still hot, sprinkle with chopped rosemary and a pinch of salt.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g