Crispy Tallow Roasted Potatoes

3-5 large roasting potatoes
3-5 Tbsp beef tallow

Dice the potatoes into large chunks.

Preheat the oven to 450.

Par-boil the potatoes, starting them off in cold, salted water. Cook about 10-15 minutes, until the middle can be pierced with little to medium resistance. Meanwhile, place the tallow on a foil-lined baking sheet and place in oven to melt.

Drain the potatoes in a metal calendar and stir them around to get the edges rough and shaggy. Place the potatoes on top of the melted tallow and turn them over with a spatula to help coat them with the tallow.

Roast for 30-45 minutes, until golden brown.