meat RECIPE
Crispy Beef Tallow Potatoes with Garlic
These are the kind of potatoes I grew up chasing off the pan — golden, crispy, and rich from a good dose of beef tallow. I boil them first, smash them dry (this part’s key!), and then fry them hard in hot fat until crunchy on the outside and fluffy inside. The garlic chips take it over the top. Finish with flaky salt — or go wild with herbs or parmesan, if the moment calls for it.
Ingredients
2 pounds small yellow potatoes
2 teaspoons sea salt, divided
1/2 cup beef tallow
3 cloves garlic, diced finely
Flaky sea salt (optional)
Equipment:
Breeo Outpost Grill or gas cooker
- Serves 10 -
HOW TO MAKE IT
Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch.
Place on your gas cooker (or fire reduced to coals) and bring to a boil, and cook until the potatoes are soft and fork-tender, 15 to 20 minutes. Drain the water and allow the steam to evaporate.
Using your cooker or fire, place a cast iron frying pan on the heat source.
Add tallow to the pan, allowing it to melt down and carry some heat, we are wanting to fry the potatoes.
Using a kitchen cloth or towel (and this is key), smash the potatoes between two the layers of towels. This will help absorb excess water. Dryness is your best friend when it comes to crunch, any water will cause that soft floury texture that we don’t want.
Place the potatoes in the pan, being careful not to crowd them. Season with sea salt.
Flip once at around 3-4 mins, when golden, and finish in the pan, for a total time of 5-8 mins.
Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.
