The best oil for roast potatoes has to be beef tallow oil, especially if you are serving with roast beef. At Boil and Broth, our tallow oil is derived from animal fat (it’s the top layer of fat that forms when we’ve cooled the broth. This means it can withstand high cooking temperatures, which always makes the roast potatoes golden brown and crispy. Yummy!
We’ve put together an easy to follow recipe on how you can cook the best roast potatoes.
Recipe for best oil for roast potatoes
Use small baby potatoes and leave the skins on. Make sure you wash the potatoes and give them a little scrub under the water first.
TOTAL COOKING TIME: 45 minutes
TOTAL PREPARATION TIME: 10-minutes
300g baby potatoes
Large tbsp Boil and Broth beef tallow oil
2 tsp Himalayan salt
1 tsp pepper
1 tbsp mixed herbs
Step 1: Heat the oven to 220C / 200C in a fan oven
Step 2: In a roasting tin, heat the tallow oil until melted, approx 6-7 minutes
Step 3: Whilst the oil is melting in the oven, wash and scrub the potatoes
Step 4: Add the potatoes to the roasting tin. Season with salt and pepper
Step 5: After 25 minutes, take out the potatoes and turn them. Finally adding the herbs over the top. Cook for a further 15 minutes.
Serve with roast beef and Boil and Broth gravy. Check out our gravy recipe here. (Use beef broth instead of chicken)
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Beef Bone Broth£7.50