"Roast Potatoes are one of the most popular side dishes on the Holiday table. But what, exactly, makes for a delicious holiday roast potato?"
Crispy Roast Potatoes for the Holiday Roast
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Prep time: 10mins
Cook time: 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 large Russet baking potatoes
- 3 tbsp beef tallow, melted
- fresh rosemary and thyme for garnish
- salt and pepper to taste
Method
Step 1
Heat the oven to 425. We're roasting the potatoes in a separate casserole dish, but you can roast them in a roasting pan under your prime rib. See our story for tips on roasting the potatoes in the pan with the meat.
Step 2
Place the potatoes into a stockpot and fill with water to cover the potatoes. Bring the potatoes to a boil, then turn the heat down to simmer and cook for 25 minutes. Drain the potatoes. Peel the potatoes and cut into thick wedges. We cut the potatoes in half, then into quarters. Then slice each quarter in half, leaving you with 8 thick potato wedges.
Step 3
Place the potatoes in a mesh strainer and shake vigorously for about 30 seconds to rough-up the surface of the potatoes. Put the sprigs of rosemary and thyme in the bottom of the casserole dish. Place the potatoes in the casserole dish. Pour the melted beef tallow over the potatoes and stir so that the potatoes are covered in the oil. Season the potatoes with salt and pepper.
Step 4
Roast the potatoes in the oven until they turn golden and are crispy, about an hour and a half. Turn the potatoes in the casserole dish every 25 minutes or so, so they are always covered with the oil.
Step 5
Take the potatoes out of the oven and discard the rosemary and thyme sprigs. Garnish with fresh rosemary and thyme and season with salt and black pepper. Serve hot.