I stopped buying tallow the day I realized marrow bones do the same job from inside the oven. You put the bones in the center of the pan, scatter potatoes and onion around them, and the marrow melts out as everything roasts. By the time the potatoes are done, they have been sitting in rendered beef fat for 45 minutes. The edges are dark and brittle. The insides are soft. The whole kitchen smells like a steakhouse.
This is a one-pan recipe with six ingredients and no prep beyond cutting the potatoes. The marrow bones do not need anything done to them. Just place and roast. It is the laziest path to roasted potatoes I have not beaten since.
How to Make Tallow Roasted Potatoes
Cut the Potatoes Even
Cut into 2.5-4cm (1 to 1.5 inch) chunks. They do not need to be perfectly uniform, but similar sizes cook more evenly. Too small and they dry out before the marrow renders. Too large and the outside burns before the inside is soft. 
Position the Bones in the Center
Stand the marrow bones upright in the middle of the baking sheet with the potatoes and sliced onion spread around them. As the marrow melts, it flows outward and coats the vegetables. Toss the potatoes halfway through cooking to make sure every side gets coated in the rendered fat.
Tallow Roasted Potatoes and Herbs
- Total Time: 65 minutes
- Yield: Serves 4
Description
Crispy-edged potatoes roasted with beef tallow for incredible flavor. A simple, decadent side dish.
Ingredients
- 5-6 pieces (5-6 pieces) marrow bones
- 6-8 pieces (6-8 pieces) potatoes
- 1 piece (1 piece) onion
- salt
- pepper
- garlic powder
- onion powder
- dried parsley
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Cut the potatoes into 1 to 1.5 inch chunks. They do not need to be perfectly uniform, but similar sizes cook more evenly.
- Place the marrow bones in the center of the baking sheet. Scatter the potato chunks and sliced onion around the bones. The bones will render their tallow as they roast, basting the potatoes in rich fat.
- Season everything generously with salt, pepper, garlic powder, onion powder, and dried parsley. Toss the potatoes with your hands to coat.
- Roast for 25 minutes, then remove the pan and use a spatula to toss the potatoes, scooping up the rendered tallow from around the bones to coat the potatoes. Spread them back into a single layer.
- Return to the oven and roast for another 20-25 minutes until the potatoes are deeply golden and crispy on the outside, tender and creamy when pierced with a fork.
- Transfer the potatoes to a serving dish. Scoop any remaining marrow from the bones as a spread or side. Serve hot with your favorite dipping sauce. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- For deeper flavor, render the beef tallow from the marrow bones before roasting, then use the rendered fat to roast the potatoes.
- If you don’t have beef tallow, substitute with duck fat, goose fat, or a high-smoke-point oil like avocado oil.
- To ensure crispy potatoes, ensure potatoes are cut into even sizes and spaced apart on the baking sheet to allow for even browning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Where do I get marrow bones?
Ask your butcher to cut beef femur bones into 7-10cm (3-4 inch) pieces. Most butcher counters have them or can order them. They are inexpensive and often sold frozen.
Can I eat the marrow too?
Yes. Once roasted, the marrow is soft and spreadable. Scoop it out of the bones and spread on bread or mix it into the potatoes. It is rich, so a little goes a long way.
What if the potatoes are not crispy enough?
The marrow may not have fully rendered, or the pan was overcrowded. Use a large sheet pan so the potatoes have space. If they are still pale after 40 minutes, turn the oven up to 220C (425F) for the last 10 minutes.
