21

Dec

Piney’s Best-Ever Festive Get-Ahead Thrice-Cooked Roast Potatoes
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🥔🥔Piney’s Best-Ever Festive Get-Ahead Thrice-Cooked Beef Tallow Roast Potatoes🥔🥔

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Servings 8 servings

Ingredients
  

  • 2.5 kg potatoes our brushed potatoes are perfect
  • Sea salt
  • 1/2 cup olive oil
  • 3/4 cup beef tallow melted
  • 3 sprigs rosemary
  • 2 sprigs thyme
  • 4 garlic cloves lightly crushed
  • Cracked black pepper

Instructions
 

Parboil (Day 1 – or up to 2 days ahead)

  • Peel potatoes and cut into large, even chunks.
  • Place in a large pot of well-salted cold water and bring to the boil.
  • Cook for 10–12 minutes until just tender (not falling apart).
  • Drain well, then rough them up by shaking the colander or pot — this is key.
  • Spread on a tray and allow steam to escape for 10 minutes.

First Roast (Olive Oil)

  • Preheat oven to 200°C (fan 180°C).
  • Toss potatoes with olive oil, salt and pepper.
  • Roast for 30–35 minutes, turning once, until lightly golden and dry on the outside (not fully browned).
  • Cool completely.
  • Once cool, refrigerate overnight or freeze flat until firm.
  • (This step is the secret weapon.)

Final Roast (Beef Tallow – Just Before Serving)

  • Preheat oven to 220°C (fan 200°C).
  • Add beef tallow to a large roasting tray and heat in the oven until smoking hot.
  • Carefully add the chilled/frozen potatoes — they should sizzle instantly.
  • Add rosemary, thyme and garlic.
  • Roast for 35–45 minutes, turning every 10–15 minutes, until deeply golden, blistered and shatter-crisp.
  • Finish with extra sea salt and cracked pepper.

Notes

Ultra-crispy · Fluffy inside · Stress-free on the big day
These are the potatoes you make when you want maximum crunch with minimum Christmas Day effort. Parboiled, roasted once in olive oil, chilled (or frozen), then finished in rich beef tallow just before serving — golden, crunchy perfection every time.
Why this method works
  • Parboiling creates a fluffy interior
  • First roast dries and roughs up the surface
  • Chilling or freezing removes moisture = more crunch
  • Final roast in beef tallow delivers unbeatable flavour and colour
Serving Tip
Serve straight from the oven — these are at their best hot, crunchy and unapologetically indulgent. Perfect alongside glazed ham, roast pork, turkey or BBQ meats.
🍍 Piney’s Pro Tips
  • Don’t overcrowd the tray — space = crunch
  • Freezing works even better than chilling if you’re organised
  • Beef tallow gives richer flavour and better browning than duck fat

🥔

The Bottom Line

Duck fat might be popular, but beef tallow delivers bigger flavour, better crunch and more forgiving results — especially when you’re roasting great potatoes to begin with.
Start with the fresh, high-quality potatoes that we sell, finish with beef tallow, and you’ll taste the difference every time.
Beef Tallow is now available in most Supermarkets - However our mates at Budd's Butchers (also in Coolum) have a really good one.
Tried this recipe?Let us know how it was!