Beautiful Beef Tallow Potatoes on the Weber Kettle

Hey everybody, welcome back! we are making beautiful beef tallow potatoes on the Weber Kettle. This is a very simple recipe, but let me tell you—the flavors are rich, deep, and absolutely amazing.

If you want to knock your guests’ socks off, you have to cook some of these up. So, let’s jump into it.

Why You’ll Love This

This isn’t just your standard roasted potato. By parboiling them in broth and frying them in herb‑infused beef tallow, you get a depth of flavor that is out of this world.

You get that incredible crisp outside, and that tender, pillowy inside. Plus, using the Weber Kettle gives it that little extra touch of magic and smoke that you just can’t fake.

What exactly is beef tallow?

Beef tallow is simply rendered beef fat. It has a high smoke point and adds a rich, savory “beefy” flavor that you just can’t get from vegetable oil or butter. It’s the secret to getting that incredible crunch on the outside of the potato.

What You’ll Need

Special Equipment

• Weber Kettle grill (or similar charcoal grill) set up for two‑zone cooking
• Cast iron skillet (10 or 12‑inch)
• Metal strainer (plastic might melt from hot oil!)
• Wire rack
• Large pot for boiling

The Ingredients

• 4–6 large Yukon Gold potatoes (about 1 kg total if you want to be exact)
• 4–6 cups (about 1–1.2 liters) chicken stock, or enough to fully cover the potatoes in the pot (top up with water if needed)
• 1 cup (about 200 g) beef tallow, rendered
• 4–5 cloves fresh garlic, skins removed and smashed
• 3–4 sprigs fresh thyme
• 1 tsp dried oregano (or use fresh, finely chopped)
• 1 tsp dried rosemary (or use fresh, finely chopped)
• 2 tsp kosher salt for the stock, plus more to finish

Let’s Get Cooking!

1. Prep the Potatoes

I like using Gold potatoes for this. They have a natural fluffiness inside that really works well with this recipe.

Peel the potatoes and cut them into equal‑sized quarters or large wedges so they all cook at a similar pace.

2. The Parboil Trick

Don’t just boil these in water. To add extra flavor right from the start, we use broth (chicken, beef, or veggie). It kicks it up a notch and adds a layer of saltiness and depth you can taste in the final bite.

Place the potatoes in a large pot. Sprinkle in about 2 teaspoons of kosher salt, then cover with cold chicken stock (add a bit of water if you need more liquid just to fully cover them).

Turn heat to high. Once the pot reaches a boil, cook for exactly 6 minutes. You want them just fork‑tender at the edges but still firm enough that they don’t fall apart.

3. Rough & Chill

Here is the pro move: drain the potatoes, then shake them vigorously in the strainer/colander. Rough ’em up a little bit! You want to create those little “nubs” on the edges. That texture is what gets crispy later.

Spread them out on a wire rack and place in the refrigerator to cool completely, about 20–30 minutes. This helps dry the surface and stops the cooking so they crisp instead of steam.

4. Infuse the Tallow

While the potatoes cool, preheat your grill for two‑zone cooking (coals on one side, cool zone on the other).

Place the cast iron skillet over the hot side of the grill. Add the beef tallow, smashed garlic, thyme, oregano, and rosemary. Close the lid and let that simmer gently for 20–25 minutes.

You’ll know it’s ready when the garlic has browned off nicely and the smell is amazing.

5. Strain

Carefully remove the hot skillet from over the coals.

Pour the tallow through a metal strainer into a heat‑safe glass or metal bowl to remove the herb/garlic solids. (Use metal so you don’t melt anything, and keep the hot fat away from open flame while you do this.)

6. The Initial Fry

Wipe out the skillet and place it back on the grill over the hot side. Pour in enough of that “liquid gold” infused tallow to coat the bottom of the pan, about ¼ inch deep. Let it heat up for 1–2 minutes.

Add the chilled potatoes to the hot skillet in a single layer as much as possible. Cook for 7–10 minutes undisturbed so they can get that first crust.

Flip the potatoes and cook for another 7–10 minutes on the other side.

7. The Dry Crisp (Crucial Step!)

Once they have some good color and are starting to look beautiful, carefully drain the excess tallow out of the skillet into a heat‑safe container (save it for later if you want!).

Now that the fat barrier is gone, you can really crisp them up.

Return the skillet with the potatoes to the heat. Cook for another 5–10 minutes, flipping every 2 minutes so they don’t burn, until you get that uniform golden brown all over and the edges look rough and crispy.

8. Serve

Remove from heat and immediately season with a touch more kosher salt while they are hot so it sticks.

Serve hot and enjoy!

If you like what we did here, please let me know. Thanks again everybody for checking it out. Take care, peace!

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Beef Tallow Potatoes (Weber Kettle Style)

Recipe by Sana ReiCourse: Side DishCuisine: American BBQDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

350

kcal

Chill Time

25

minutes

Total time

1

hour 

30

minutes

 Crispy on the outside, fluffy on the inside, and infused with garlic and herbs. These potatoes are parboiled in chicken stock and fried in rendered beef tallow on a charcoal grill for deep, rich flavor.

Ingredients

• Equipment Needed

• Weber Kettle grill (two‑zone setup)

• Cast iron skillet

• Metal strainer

• Wire rack

• Pot

• Ingredients

• 6 large Yukon Gold potatoes (approx. 1 kg)

• 1–1.2 liters chicken stock (enough to fully cover potatoes; top with water if needed)

• 200 g (about 1 cup) beef tallow, rendered

• 5 cloves garlic, smashed

• 3 sprigs fresh thyme

• 1 tsp dried oregano

• 1 tsp dried rosemary

• 2 tsp kosher salt (for the stock)

• Extra kosher salt, for finishing

Directions

• Peel and cut potatoes into uniform quarters/wedges.
• Place potatoes in a pot, sprinkle in 2 tsp kosher salt, cover with chicken stock (add a little water if needed to fully cover), and bring to a boil. Boil for 6 minutes, until just fork‑tender at the edges but not falling apart.
• Drain and shake potatoes in a colander to rough up the edges.
• Place potatoes on a wire rack in the fridge to cool and dry for 20–30 minutes.
• On a grill set up for two‑zone heat, place a cast iron skillet over the hot side. Add tallow, garlic, thyme, oregano, and rosemary. Simmer gently for 20–25 minutes with the lid closed.
• Carefully remove the skillet from over the coals and strain the tallow through a metal sieve into a heat‑safe bowl to remove solids.
• Return the clean skillet to the grill, add a coating of the infused tallow (about ¼ inch deep), and heat up.
• Add potatoes. Cook 7–10 minutes without moving, flip, and cook another 7–10 minutes on the other side.
• Drain the excess oil from the pan into a heat‑safe container.
• Continue cooking the potatoes, turning every 2 minutes, until uniformly golden brown and crispy (another 5–10 minutes).
• Season immediately with extra kosher salt and serve.

Notes

• The Broth Hack: Boiling in stock instead of water adds flavor to the inside of the potato, not just the outside.
• Storage: Leftovers can be stored in an airtight container for 3 days. Reheat in an oven or air fryer to recrisp—do not microwave, or they’ll go soggy.
• Tallow Substitute: If you don’t have brisket trimmings, you can buy jarred beef tallow or use duck fat.
• Safety Tip: When straining the hot oil, always use a metal strainer and a heat‑safe bowl, and move away from open flame. Hot fat and plastic do not mix!