- 3–5 large roasting potatoes
- 3–4 tablespoons of beef tallow (rendered beef fat)
- Peel and dice the potatoes into medium/large chunks
- Preheat oven to 450f/230C. Place tallow in a roasting pan and place the pan in the oven to melt and heat up.
- Par-boil the potatoes (starting them off in cold, salted water), until a sharp knife can pierce them with little-medium resistance. The key here is to cook them enough that the outsides are soft and will “fluff up”, but not so much as they are cooked all the way through.
- Drain potatoes into a colander. Shake vigorously to rough and fluff the exterior. You can even use a metal spoon to toss them around roughly and really make the edges shaggy. The more you do this, the crisper the results.
- Carefully pour potatoes into the pan with the hot, melted tallow. They will sputter and spit a bit as they hit the fat. Sprinkle with salt and allow to roast for 45 mins.
- Once cooked, if there is still fat left at the bottom of the pan, drain the potatoes out onto paper towels for 1-2 minutes then serve.