Side dish
Tallow-Roasted Potatoes
15 min prep · 45 min roast · serves 6
Main ingredient: 2 lb Yukon gold or russet potatoes
Culinary beef tallow only — fat you rendered from the share, not a skincare jar. Empty jar? Run Low-and-Slow Brisket first and skim clean fat while the meat rests.
Skim fat while Low-and-Slow Brisket rests, then roast these while you sear a thick steak in cast iron. Planning a Celeste share? See half cow near Greenville for deposit math and freezer space, or start at grass-fed beef near Greenville for the full hub.
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How to run it
- Heat oven to 425°F. Line a large sheet pan with parchment if you want easy cleanup.
- Scrub potatoes; cut into 1-inch wedges or thick coins. Pat very dry — wet potatoes steam instead of crisp.
- Toss in a bowl with melted beef tallow, salt, pepper, garlic, and rosemary until every piece is coated.
- Spread in a single layer with cut sides down; do not crowd — use two pans if you must.
- Roast 35–45 minutes, flipping once, until edges are deep gold and centers are tender when pierced.
- Finish with flaky salt; serve hot beside steak or sliced brisket.
- Leftovers: cool in shallow containers and refrigerate within 2 hours, following USDA guidance for leftovers. Eat within 3–4 days. Re-crisp on a sheet pan in a hot oven.
Side dish. Photos are AI food stills for this site.