Ultra-Crispy Beef Tallow Smashed Potatoes - These smashed potatoes achieve impossible crispness through beef tallow roasting, creating golden, crackling edges with fluffy interiors. Beef tallow's high smoke point allows high-temperature roasting that transforms the potato surfaces into glass-like crunch. Seasoned simply with rosemary and sea salt, they offer ancestral fat cooking benefits with nostalgic flavor in 45 minutes.

Save

Ultra-Crispy Beef Tallow Smashed Potatoes - These potatoes work because beef tallow contains saturated fats that remain stable at high temperatures, allowing roasting at 450°F without smoking or burning. After testing various fats, I found tallow creates more even browning than butter or olive oil due to its composition. Smashing the boiled potatoes creates maximum surface area for crispness while keeping the centers protected and fluffy. The parmesan added in the final minutes melts into lacy crisps on the edges. This demonstrates how traditional cooking fats, often dismissed as unhealthy, actually provide superior technical results that align with both flavor and texture goals.

Dietary Notes

✓ Ancestral Fats
✓ High Heat Cooking
✓ Crowd-Pleasing Side
✓ Restaurant Texture

♥

Why You'll Love This

Unbeatable Crispness: Beef tallow's high smoke point creates glass-like crunch impossible with oils.
Flavor Depth: Rich, savory tallow adds nostalgic beefiness that elevates simple potatoes.
45-Minute Perfection: Boiling then high-heat roasting achieves ideal texture balance.
Versatile Side: Complements everything from steak to roasted chicken with universal appeal.

Ultra-Crispy Beef Tallow Smashed Potatoes

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 30min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: None

★ ★ ★ ★ ★

Leave a review

restaurant Ingredients

1.5 pounds baby Yukon gold potatoes (1.5-inch diameter)
3 tablespoons beef tallow, melted
1 tablespoon fresh rosemary, finely chopped
1 teaspoon flaky sea salt
½ teaspoon black pepper, freshly ground
½ teaspoon garlic powder
¼ cup parmesan cheese, grated
½ cup mayonnaise
2 cloves garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil
1 tablespoon fresh parsley, chopped

Save

✏️

baby Yukon gold potatoes (1.5-inch diameter) Yukon gold potatoes have the ideal starch-to-moisture ratio for smashed potatoes—waxy enough to hold shape when smashed but starchy enough to develop crispy edges. Uniform size ensures even boiling so all potatoes reach perfect tenderness simultaneously for consistent smashing.
beef tallow, melted Beef tallow has a smoke point of 400°F+ that allows roasting at 450°F without burning, creating deeper browning than oils or butter. Its saturated fat composition conducts heat efficiently across the potato surfaces, transforming them into glass-like crispness with rich, savory flavor.
fresh rosemary, finely chopped Fresh rosemary stands up to high-heat roasting better than delicate herbs, its piney aroma infusing the tallow and potatoes. Chopping it finely ensures even distribution so every bite gets herbal notes without overwhelming woody pieces that can burn at high temperatures.
flaky sea salt Flaky sea salt adheres beautifully to the crispy potato surfaces, providing satisfying salty bursts that contrast the rich tallow. Its larger crystals don't dissolve completely during roasting, maintaining textural interest that enhances the overall eating experience.
black pepper, freshly ground Freshly ground black pepper provides subtle heat and aromatic complexity that complements the rosemary and beef tallow. Grinding it fresh just before using preserves its volatile oils, which add brighter flavor than pre-ground pepper that has lost potency.
garlic powder Garlic powder distributes evenly across the potato surfaces without burning like fresh garlic might at high temperatures. It adds consistent savory depth that permeates the crispy edges, creating flavor foundation that supports the other seasonings.
parmesan cheese, grated Grated parmesan melts into lacy, crispy edges during the final roasting minutes, adding salty, umami richness. Adding it toward the end prevents burning while allowing it to adhere properly to the already-crisped potato surfaces for perfect texture contrast.
mayonnaise Mayonnaise forms the creamy base for the garlic aioli, its emulsified structure creating smooth consistency without separating. Using full-fat mayonnaise provides richer mouthfeel that stands up to the bold flavors of the crispy potatoes and beef tallow.
garlic cloves, minced Fresh minced garlic provides sharp, pungent flavor in the aioli that contrasts the roasted garlic notes on the potatoes. Letting it sit in the lemon juice for a few minutes before mixing mellows its raw edge while preserving its vibrant character.
lemon juice Fresh lemon juice adds necessary acidity that cuts through the richness of both the potatoes and aioli. Its bright citrus notes balance the savory elements, preventing the dish from feeling too heavy while enhancing other flavors.
extra virgin olive oil A small amount of extra virgin olive oil in the aioli adds fruity, peppery notes that complement the garlic and lemon. Drizzling it in after the other ingredients are combined helps maintain the emulsion while adding complexity to the sauce.
fresh parsley, chopped Chopped parsley adds final freshness and vibrant color that makes the golden potatoes visually appealing. Its mild, clean flavor provides a palate-cleansing note between bites of rich, crispy potatoes dipped in garlicky aioli.

list_alt Instructions

1

Step 1: Place potatoes in a large pot and cover with cold salted water by 1 inch, bringing to a boil - starting with cold water ensures even cooking throughout.
2

Step 2: Reduce heat to maintain a gentle boil and cook potatoes for 15-18 minutes until fork-tender but not falling apart - testing ensures proper texture for smashing.
3

Step 3: Drain potatoes thoroughly and let them steam dry in the colander for 5 minutes - removing excess moisture promotes better crisping.
4

Step 4: Arrange potatoes on a large baking sheet lined with parchment paper, spacing them 2 inches apart - room for spreading during smashing.
5

Step 5: Using the bottom of a glass or measuring cup, gently smash each potato to about ½-inch thickness - applying even pressure creates optimal surface area.
6

Step 6: Brush melted beef tallow generously over each smashed potato, getting into all crevices - the fat conducts heat for even browning.
7

Step 7: Sprinkle potatoes evenly with rosemary, flaky salt, black pepper, and garlic powder - seasoning before roasting adheres better.
8

Step 8: Roast at 450°F for 25-30 minutes until edges are deeply golden and crisp - the high temperature creates Maillard reaction for flavor.
9

Step 9: Sprinkle with grated parmesan during the last 5 minutes of roasting if using - melts into lacy crisps without burning.
10

Step 10: While potatoes roast, whisk together mayonnaise, minced garlic, lemon juice, and olive oil for aioli - resting allows flavors to meld.
11

Step 11: Transfer crispy potatoes to a serving platter, garnish with chopped parsley, and serve immediately with garlic aioli - contrast between hot crisp potatoes and cool sauce is essential.

Nutrition Facts

content_copy

Calories 240

Protein 5g

Carbs 28g

Fiber 3g

Sugar 2g

Fat 13g

Sodium 380mg

Potassium N/A

🍽️

Serving Suggestions

Transfer potatoes to a platter immediately after roasting while they're at peak crispness. Serve with garlic aioli in a small bowl for dipping, allowing the creamy sauce to contrast the crunchy potatoes. These pair beautifully with roasted meats, especially steak or chicken, or can stand alone as a satisfying snack. For gatherings, keep warm in a low oven (200°F) for up to 30 minutes, though they're best enjoyed fresh from the oven when the contrast between crispy exterior and fluffy interior is most pronounced.

How to Store?

Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a single layer on a baking sheet at 400°F for 10-15 minutes to restore crispness—microwaving will make them soggy. For longer storage, freeze par-cooked smashed potatoes (before the final roast) on a baking sheet, then transfer to freezer bags for up to 3 months. Roast from frozen at 425°F for 20-25 minutes. The garlic aioli stores separately in the refrigerator for up to 1 week.

Other Recipes You'll L❤️ve

If you enjoyed this Ultra-Crispy Beef Tallow Smashed Potatoes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!