Crispy Tallow-Roasted Potatoes
Crispy Stella & Milo’s tallow, tender centers, and just a handful of simple ingredients.
Ingredients
- 2 lb baby potatoes or Yukon Gold potatoes
- 3 tbsp Stella & Milo’s Grass-Fed Cooking Tallow, melted
- 1 tsp mineral salt
- 1⁄2 tsp black pepper
- 1 tsp garlic powder, optional
- Fresh rosemary or thyme, optional
Instructions
1. Preheat the oven to 425°F.
2. Cut the potatoes into evenly sized pieces.
3. Place them in a large bowl and toss with the melted Stella & Milo’s grass-fed cooking tallow until evenly coated.
4. Add mineral salt, black pepper, and garlic powder if using.
5. Spread the potatoes on a baking sheet in a single layer, leaving some room between them.
6. Roast for approximately 35–45 minutes, turning halfway through, until deeply golden and
crisp on the outside and tender inside.
7. Finish with fresh rosemary or thyme if desired and serve hot.
2. Cut the potatoes into evenly sized pieces.
3. Place them in a large bowl and toss with the melted Stella & Milo’s grass-fed cooking tallow until evenly coated.
4. Add mineral salt, black pepper, and garlic powder if using.
5. Spread the potatoes on a baking sheet in a single layer, leaving some room between them.
6. Roast for approximately 35–45 minutes, turning halfway through, until deeply golden and
crisp on the outside and tender inside.
7. Finish with fresh rosemary or thyme if desired and serve hot.