These are hands down the best potatoes I’ve ever made. They are definitely a labor of love, but if you have the time to do it, I urge you to try. I made these on the open flame of my Ash & Ember Santa Maria grill, but an oven will do just fine (it’s just not as fun).

GROCERY LIST:

• Yukon Gold Potatoes
• Beef Tallow
• Rosemary
• Thyme
• Salt
• Pepper
• Smoked Paprika

INSTRUCTIONS:

• Peel and quarter your potatoes, and bring some salted water to a boil.
• Par bake your potatoes just to fork tender, then drop them in a bowl, and toss them to rough up the edges. Try not to break them.
• Move them to a wire rack to cool for 30 minutes.
• Preheat a cast iron skillet over the flame, or an oven to about 400 degrees.
• Melt enough beef tallow in your cast iron skillet to cover the bottom, and then drop your potatoes in. Like a quarter inch. You want them to fry in there.
• This is where the labor of love part comes in… You’re going to cook these for like an hour. Flipping and turning and checking until you achieve the most beautiful golden brown color you could imagine.
• Once you’ve achieved that on all sides, removed them from the heat, and toss in a bowl with a blend of rosemary, thyme, salt, pepper and paprika.
• Serve with whatever you’d like.