Crispy Beef Tallow Potatoes with Spicy Boursin Dip
This page may include affiliate links. When shopping through these links, I may earn commission.
Easily one of the most requested recipes I make is my fried potatoes. Partly because they are one of my most-made recipes, and partly because I have been making them since elementary school. But mainly because the combination of seasonings is chef's kiss making these potatoes a favorite at any table.
So, when I had the opportunity to do one of my first collaborations with Aux Delices des Bois, I knew I had to take one of my most cherished recipes and give it a little spin with these Crispy Beef Tallow Potatoes with Spicy Boursin Dip. Instead of frying them the way I traditionally do, I used their beef tallow to make these crispy, oven-roasted potatoes with all the flavors I love.
The result? Golden, crispy potatoes with a fluffy center, a spicy garlic seasoning, and an optional creamy Boursin spread that takes them to another level.
These potatoes are perfect as a side dish, a game-day appetizer, or even piled into breakfast burritos. Or you can make them into a fancy side dish layering over Boursin spread. I love making a big batch because they work for just about any meal, and leftovers are perfect for breakfast the next morning!
What You Need
Beef Tallow
The star of the recipe
Sure, there are plenty of beef tallows out there, but they are not all created equally. You want one that has a great flavor and works as a solid base for your seasonings. The Aux Delices des Bois beef tallow was perfect for this recipe.
I also really like their small-batch packaging. I can take the entire container and run it under warm water to soften the tallow slightly without changing the temperature of the whole batch. It makes it easy to work with when you're cooking.
The Seasonings
The combination of garlic powder, onion powder, paprika, and cayenne gives these potatoes their signature flavor. The Tabasco is an important addition, too. It adds a nice vinegary tang that balances the richness of the beef tallow.
I recommend starting with the amount of cayenne listed in the recipe and adding more depending on your preferred spice level. These potatoes have a little kick, but you can easily adjust them to your taste.
The Potatoes
I prefer Yukon Gold potatoes for this recipe because they develop a beautifully crispy exterior while staying creamy and fluffy inside.
The secret to getting that restaurant-style crunch is boiling the potatoes first with salt and baking soda. This helps create a starchy exterior that gets extra crispy once coated in the beef tallow and roasted in the oven.
The Spicy Boursin Dip
The Boursin spread is technically optional, but I highly recommend giving it a try!
We used a combination of Hot Honey and Roasted Garlic Boursin cheeses mixed with plain Greek yogurt. The hot honey adds a touch of sweetness, while the roasted garlic complements the spicy potatoes perfectly. The Greek yogurt makes the spread creamy and adds a little tang.
You can absolutely use any Boursin cheese you have on hand. The Hot Honey and Roasted Garlic combination just happens to pair especially well with the spicy seasoning.
advertisement
How to Make Crispy Beef Tallow Potatoes
1. Boil the potatoes. Peel and dice your Yukon Gold potatoes, then boil them in salted water with baking soda until fork-tender. Don't skip this step! It helps create the crispy exterior we're after.
2. Season with beef tallow. Drain the potatoes and toss them with the softened beef tallow, Tabasco, and seasonings. Be a little rough when tossing them. The goal is to create a coating on the potatoes that will crisp up beautifully in the oven.
3. Roast until crispy. Spread the potatoes in a single layer on a large baking sheet and roast at 425°F, stirring every 15 minutes. Depending on the size of your potatoes and how crispy you like them, this will take around 40–60 minutes.
4. Make the Boursin spread. While the potatoes roast, mix the Boursin cheeses with the Greek yogurt until smooth. Spread the mixture across the bottom of your serving platter.
5. Assemble and serve. Spoon the hot, crispy potatoes over the creamy Boursin spread and finish with fresh chopped parsley. Serve immediately while the potatoes are hot and crunchy!
Give It a Try!
If you make these Crispy Beef Tallow Potatoes with Spicy Boursin Dip, I'd love to hear what you think!
Leave a comment below and let me know if you served them with the Boursin spread or enjoyed them on their own. Did you add extra cayenne for more heat, or try a different Boursin flavor? I want to hear about that, too!
If you make them, be sure to tag @TurnedAroundTable on social media so I can see it. I love seeing the recipes from our table make their way to yours!
advertisement
Crispy Beef Tallow Potatoes with Spicy Boursin Dip
Equipment
- large baking sheet
- Oven
- Stove
Ingredients
For the crispy potatoes
- 3 lbs Yukon Gold potatoes peeled and diced into 1/4-inch pieces
- 2 tablespoons kosher salt for boiling water
- 2 teaspoons baking soda
- 4 oz beef tallow we use Aux Delices des Bois
- 1 teaspoon hot sauce Tabasco preferred
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper or to taste
- Fresh chopped parsley for garnish
Optional Boursin spread
- 2 packages Boursin cheese we used Hot Honey and Roasted Garlic
- 5 oz plain Greek yogurt we use Fage
Instructions
- Prepare the potatoes. Peel and dice the Yukon Gold potatoes into approximately 1-inch pieces. Preheat the oven to 425°F.
- Parboil the potatoes. Bring a large pot of water to a boil. Add the kosher salt and baking soda, then carefully add the potatoes. Boil for 10–15 minutes, or until fork-tender but not falling apart.
- Prepare the seasoning. While the potatoes cook, soften the beef tallow if needed by running the container under warm water. Mix the softened tallow with the hot sauce, garlic powder, onion powder, paprika, and cayenne pepper.
- Rough up the potatoes. Drain the potatoes well and transfer them to a large metal bowl. Toss with the beef tallow mixture, being slightly rough with the potatoes to create a starchy coating. This helps create those crispy, golden edges.
- Arrange for roasting. Spread the potatoes in a single layer on a large baking sheet, leaving space between the pieces. Use two pans if necessary to avoid overcrowding.
- Roast until crispy. Bake for 40–60 minutes, stirring every 15 minutes, until the potatoes are deeply golden and crispy on the outside.
- Make the optional Boursin spread. While the potatoes roast, mix the Boursin cheeses and Greek yogurt until smooth and creamy. Spread the mixture across the bottom of a serving platter.
- Assemble and serve. Spoon the hot, crispy potatoes over the Boursin spread. Garnish with freshly chopped parsley and serve immediately.
Notes
-
Yukon Gold potatoes provide a creamy interior while developing a crispy exterior.
-
Baking soda helps break down the outside of the potatoes during boiling, creating a starchy surface that crisps up in the oven.
-
For the crispiest results, make sure the potatoes are well-drained and spread out in a single layer.
-
Adjust the cayenne pepper to your preferred spice level.
-
The Boursin spread is optional. The potatoes are delicious served on their own, or in other dishes too.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
