Beef Fat & Rosemary Potatoes (gf) Recipe

Prepare potatoes

Wash the fingerling potatoes thoroughly. If any are larger than 2 inches, halve them lengthwise so pieces are uniform. Leave skins on.

Parboil

Place the prepared potatoes in a medium saucepan and add enough cold water to cover by about 1 inch (approximately 1 cup plus as needed). Add 1 tsp kosher salt. Bring to a gentle boil over medium-high heat and cook until just tender when pierced with a knife, about 8–10 minutes depending on size. Do not let them fall apart.

Drain and steam-dry

Drain the potatoes in a colander and return to the hot pot for 1–2 minutes off the heat to allow surface moisture to evaporate. This helps create crisp edges when roasted.

Heat fat

While potatoes steam-dry, preheat the oven to 425°F (220°C). In a small ovenproof skillet or sauté pan, warm the rendered beef fat and unsalted butter over medium heat until melted and foaming. Add the 2 whole rosemary sprigs and the 2 crushed garlic cloves with skins to infuse the fat for 1–2 minutes, turning once so rosemary and garlic release aromatics. Remove and discard the rosemary sprigs and garlic skins (you can leave small bits if you prefer more flavor, but large pieces should be removed).

Roast potatoes

Add the parboiled potatoes to the hot fat in the skillet, tossing gently to coat. Arrange cut sides down if halved. Transfer the skillet to the preheated oven and roast until the potatoes develop deep golden-brown edges and are cooked through, about 18–25 minutes, shaking the pan or turning once halfway through for even browning.

Crisp fried herbs

While potatoes roast, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium-high heat. When shimmering, add the mixed fresh herb leaves (sage, thyme, rosemary) in a single layer and fry until they become crisp and bright green, about 10–20 seconds. Remove immediately with a slotted spoon to a paper towel to drain and sprinkle lightly with flaky sea salt.

Finish potatoes

When potatoes are golden and crisp, remove the skillet from the oven. Place the pan back on the stovetop over low heat. Add the minced garlic and 1 tsp chopped rosemary to the skillet and toss or stir with the potatoes for 30–45 seconds until the garlic is fragrant but not browned, coating the potatoes with the herb-garlic butter. Taste and adjust seasoning with flaky sea salt and freshly ground black pepper.

Plate and serve

Transfer the potatoes to a serving dish. Scatter the fried herbs over the top. Grate about 1 ounce fresh pecorino romano over the potatoes and finish with a final light sprinkle of freshly ground black pepper. Serve immediately so potatoes remain crisp. Serves warm.