Tallow Roasted Potatoes

Serves: 4 - 6

Ingredients

1-1.2kg Sebago potatoes (brushed potatoes), peeled or well washed
4 tablespoon Cape Grim Beef Tallow (solid or melted)
1 teaspoon sea salt
½ teaspoon cracked black peppe
Optional: fresh herbs (rosemary, thyme or parsley)

To Serve

Extra sea salt
Fresh herbs, finely chopped

Method

1. Preheat the oven to 200°C. Place a large roasting tray in the oven with the tallow to heat.
2. Cut the potatoes into large, even chunks. Place into a pot of salted water and bring to the boil. Parboil for 8-10 minutes until the edges are softened but the centres still hold their shape.
3. Drain well, then return the potatoes to the colander and shake gently to rough up the edges. This creates the fluffy exterior that crisps up in the oven.
4. Carefully remove the hot tray from the oven. Add the potatoes and toss well in the hot tallow until fully coated.
5. Roast for 40-50 minutes, turning once or twice, until deeply golden, crispy on the edges and fluffy in the centre.
6. Season with sea salt and cracked black pepper and serve immediately.

Notes & Variations

For extra crunch, allow the potatoes to steam dry for a few minutes before tossing in the tallow.

Do not overcrowd the tray, as this will cause the potatoes to steam rather than roast.

You can infuse the tallow with garlic or herbs while heating for added flavour.

Serving Suggestions:

Serve alongside roasted beef, steaks or grilled vegetables. Also perfect as a base for loaded potatoes with sour cream, herbs or slow-cooked beef recipes

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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