Step 1

Start by placing your peeled and cut potatoes into cold water. Season them well and bring the water to a boil.

Step 2

Once boiling, let the potatoes cook until they are fork-tender, which should take about 12-15 minutes.

Step 3

Meanwhile, place the beef tallow on an oven tray and put it in a preheated oven at 200°C (392°F). Keep an eye on the tallow; if it starts to smoke before you're ready to add the potatoes, turn the oven off and then back on just before you need it.

Step 4

Drain the potatoes thoroughly. Then, roughen their edges by gently tossing them in the pot or colander.

Step 5

Carefully add the cooked potatoes to the hot beef tallow on the tray.

Step 6

Roast the potatoes for 40-50 minutes, or until they turn golden brown. Remember to turn them every 10-15 minutes for even cooking.

Step 7

Once the potatoes are golden and crispy, remove them from the oven. Drain them on paper towels to remove excess fat.

Step 8

Season the potatoes with sea salt to taste, and they're ready to be served.