Beef Tallow Golden Roast Potatoes — Festive Edition

Ingredients

• 150–200 g potatoes per person (Sebago or Royal Blue are perfect for that crisp-fluffy combo)

• 500 ml Diamantina Grass Fed Organic Beef Tallow (enough for 6–8 serves)

• 2 sprigs fresh rosemary

• 50g sea salt flakes (try Murray River or Olsson’s)

• 10 whole black peppercorns

• Optional: 4 garlic cloves (unpeeled), zest of ½ lemon

Method

1. Prep your spuds

   Peel and cut potatoes into even chunks. Place in a pot of cold salted water and bring to the boil.

2. Parboil

   Cook for 12–15 minutes until just fork-tender. Drain well and give them a good shake in the pot to rough up the edges. Drain and allow to sit until the steam stops

3. ChillIf time allows spread the potatoes ouy on a large tray or trays so they are not on top of each other.andf leave uncivered in a fridge to dry our – A few hours helps but 24 hours is better. If time doesn’t allow wait until the ppotatoes have stopped steaming and then steart cooking them in the tallow.

4. Heat the tallow

   Spoon the beef tallow into a large roasting tray and pop it into a 220 °C (fan 200 °C) oven until melted and sizzling hot.

   Tip: Keep an eye on it — you want shimmering hot, not smoking!

5. Roast to perfection

   Carefully add the potatoes to the hot fat (they should sizzle!) and toss gently to coat. Lower the oven to 180 °C (fan 160 °C).

   Roast for about 40 minutes, turning every 10–15 minutes until golden, crispy and irresistible.

6. Finish with flair

   In the last 10 minutes, throw in the rosemary sprigs and garlic. Once crisped to perfection, lift the potatoes onto paper towel.

   Crush the peppercorns, mix with the sea salt and lemon zest, and sprinkle generously over the hot spuds.

Serve with:

A Christmas roast beef, turkey or glazed ham — or simply enjoy them piled high with a dollop of gravy.

Festive tip:

Toss through a few fresh rosemary leaves and extra lemon zest before serving for that classic Christmas sparkle.