Ingredients:

  • 2 lbs (900g) of Yukon Gold potatoes, peeled and cut into cubes
  • 1/4 cup (60ml) of beef tallow
  • 1 tsp (5g) of sea salt
  • 1/2 tsp (2g) of freshly ground black pepper
  • 1 tsp (5g) of garlic powder (optional)
  • 1 tsp (5g) of fresh rosemary, chopped (optional)

Instructions:

  1. Peel and cube the Yukon Gold potatoes into even-sized pieces (about 1-inch cubes). Rinse in cold water to remove excess starch, then drain thoroughly.
  2. In a medium pot, cover the cubed potatoes with cold water. Add a pinch of salt and bring to a boil; then reduce heat and simmer for 8-10 minutes until just tender. Drain and allow to steam dry for a few minutes.
  3. In a large skillet over medium heat, add beef tallow and allow it to melt until shimmering.
  4. Carefully add the parboiled potatoes to the skillet. Fry until they are golden and crispy, about 15 minutes, turning occasionally with tongs or a spatula. Season with salt, pepper, and optional garlic powder and rosemary in the last few minutes of frying.
  5. Once crispy, use a slotted spoon to transfer the potatoes onto a plate lined with paper towels to absorb excess fat. Serve hot, garnished with additional rosemary if desired.