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Crispiest Potatoes
Sides & Appetizers
Bake
Prepare to elevate your side dish game with these irresistibly crispy tallow-fried potatoes, expertly cooked on a Big Green Egg for that perfect smoky flavor and golden crunch that will have everyone asking for seconds!
Ingredients
- 4 large russet potatoes, peeled and diced into large pieces
- ½ cup Beef tallow or duck fat
- Kosher salt
- 2 Rosemary sprigs
- 2 Thyme sprigs
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- Rosemary, finely chopped
- Thyme, finely chopped
- Kosher salt to taste
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convEGGtor
- 10” Cast iron skillet
Stock pot
Directions
- Set the Egg up for indirect cooking with the convEGGtor at 400°F/200°C.
- Place the peeled potatoes into a large stock pot, heavily salt the water and bring it to a boil.
- Boil potatoes until just barely fork tender
- Strain and allow them to cool while you bring the cast iron up to temperature
- Heat a large cast iron skillet on the Big Green Egg.
- Pour ½ cup beef tallow or duck fat in the skillet along with sprigs of rosemary and thyme, allow it to heat
- Carefully pour the potatoes in the hot oil and carefully toss them so they are coated in the oil.
- Cook for 30-40 minutes, turning them after 15 minutes.
- Once they are golden brown and crispy, remove them from the skillet, then add salt and chopped herbs to finish if desired.
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