Crispy Roasted Potatoes

These roasted potatoes are the ultimate side dish! They are boiled, tossed in a herb & garlic infused olive oil, baked in hot beef tallow, and develop the crispiest outer edges and burst with flavour in every bite.

Potatoes, Crispy

Sides, Dinner

Yield: 6

Author: Kirsten Deneka

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Crispy Roasted Potatoes

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

For potatoes:

• 14 Yukon gold or yellow potatoes
• 2 tsp baking soda
• 1/4 cup olive oil
• 5 garlic cloves
• 1/2 cup beef tallow (or vegetable oil)
• Salt

Instructions

To prepare potatoes

1. Wash and quarter potatoes. Add to a large pot of cold water and season generously with salt and add in baking soda. Boil for 10-12 minutes or until the potatoes are fork tender but don't fall apart.
2. Preheat the oven to 425°F. Add a baking sheet into the oven to preheat.
3. Drain and allow the potatoes to cool for at least 10 minutes to dry out the potatoes.
4. In a small pot, heat the olive oil on medium-low heat. Add garlic cloves and cook for 3-5 minutes or until the garlic is fragrant but not burnt. Remove the cloves.
5. Add the potatoes back into the pot and add in the infused olive oil. Season with salt and mix to coat the potatoes.
6. When the oven is preheated, add the cold beef tallow to the pan, and return to the oven. Allow to melt and become hot. (If you don't have beef tallow, you can use vegetable oil.)
7. Carefully add the potatoes to the hot oil and spread them out. Bake for 45-50 minutes, tossing every 15-20 minutes to ensure each side gets crispy.
8. Serve warm with fresh parmesan and enjoy!

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