Tallow is rendered fat from beef or lamb bones. The rich marrow adds amazing flavor to make simple roasted potatoes into a decadent side dish.
By Sherron Watson
Tallow is rendered fat from beef or lamb bones and/or large pieces of fat. I make my own beef and lamb tallow or pork lard to use in a variety of recipes. Some times I buy extra bones and freeze them just for this recipe. My favorite bones are those with bone marrow. I have also used regular beef bones from my butcher. While roasting with the larger bones, the fat “melts” away and roast the potato wedges. You just don’t get the added benefit of digging the marrow from the centers of those bones.
I started roasted potatoes this way a few years ago and they are a family favorite. I roast the bones to make beef stock. By adding the potatoes it seemed that I was saving time, cooking two items at once and using my oven more efficiently.
Depending on the type of fat you use, the flavor from that animal, will impart a reflection of the beef or lamb flavor profile. The lard does not have much flavor and will not be as pronounced.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.