If you haven’t used tallow before try roasting the humble spud for an introduction to cooking with this highly nutritious grass-fed rendered beef fat. You’ll be rewarded with a tray of golden, crispy, crunchy outers encasing light, fluffy, and steamy insides. Cooking rosti and hash browns in tallow works wonders too, or a tray of roast veggies.

For a kilo of spuds:

1kg floury potatoes like King Edward, Maris Piper, Sebago

1/3 jar of Torello Farm grass-fed tallow

Sea salt

4 bay leaves, torn

¼ bunch thyme, or rosemary (optional)

Pre-heat the oven 220°C (200°C fan-forced).

Peeling the potatoes, is optional. Cut potatoes into large chunks. Place in a large saucepan, cover with cold water and add 2 teaspoons of salt. Bring to the boil over a high heat, then reduce heat to a rolling simmer. Cook for 15-20 minutes until just tender when pierced with a knife. Drain in a colander and shake to roughen the outer edges of the potatoes. Set aside for 10 minutes allowing steam to escape.

Meanwhile, spoon the tallow into a large roasting tray and place in the pre-heated oven for 5 minutes to heat and melt. Remove from the oven and carefully transfer potatoes with a spoon or tongs into the hot tallow, turning the potatoes over to coat in the hot tallow. Sprinkle with sea salt. Return roasting tray to the oven. Roast for 30 minutes, remove tray from the oven, then carefully turn over the potatoes. Scatter over the bay leaves and thyme sprigs if using. Roast for another 25-30 minutes, until golden brown and the outside is golden brown and crispy.

Serve hot with extra salt sprinkled over.

Recipe by Fiona Hammond, Oct 2024.

THE BEST EVER ROAST POTATOES