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Lamb Fat Crispy Potatoes

Crispy potatoes cooked in rendered lamb tallow with garlic and parsley will be a hit at your dinner table. Feel free to scale the recipe as needed depending on the size of your pan.
Prep Time30 mins
Cook Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Lamb Fat, Lamb Tallow, Potatoes
Servings: 4


  • 1.5 lbs russet potatoes
  • 3 tablespoons cup rendered lamb tallow with another tablespoon or two as needed if the pan gets dry.
  • 1/2 teaspoon kosher salt
  • For finishing
  • 1 small clove garlic
  • 1 small handful Italian parsley


Persillade (optional)

  • Mince the parsley and garlic together (refer to the video) and reserve.

Par cooking the potatoes

  • Steam the potatoes or bake them wrapped in foil until thoroughly cooked through as for baked potatoes (using leftover potatoes is great here). Make sure the potatoes are overcooked a bit, as undercooked potatoes may not get as crisp.

Option #1 Cooking in a pan

  • Cool the potatoes, then peel with a paring knife and toss with the salt. Meanwhile, preheat the oven to 400F.
  • In a large skillet, such as a 12 inch cast iron, heat the oil until lightly smoking, then add the potatoes in a single layer and cook on high, stirring occasionally, until starting to brown.
  • Transfer the pan to the oven and cook for 15 minutes, tossing once or twice to coat with the fat. When the potatoes are crisp, golden brown and delicious, remove the pan from the oven.
  • From here, if needed, you can put the pan back on the heat to give them even more color. When the potatoes are ready, toss them with the minced parsley and garlic off the heat, sprinkle with a little extra salt if desired, and serve.

Option #2 Roasting in the oven

  • To roast the potatoes, toss the cut, cooled potatoes with the fat, 2 teaspoons of chopped rosemary, a couple cloves of garlic crushed with the back of a knife, along with a few small rosemary sprigs.
  • Lay the potatoes out on a non-stick baking surface and bake at 400 for 30 minutes, turning them once or twice during the process, until golden. Baking is a good way to do large batches of these, or if you don’t have a heavy skillet.