This awesome recipe creates crispy, golden-brown potatoes infused with the rich, buttery flavor of Wagyu beef fat. These aren't your ordinary roasted potatoes. By using rendered Wagyu fat from KC Cattle Company, you create a side dish that's both indulgent and unforgettable. The potatoes emerge from the oven with a crisp outer layer and a fluffy interior, infused with the aromatic essence of rosemary and garlic. These potatoes will have your guests asking for "more please!"
Yields: 6 servings Prep time: 15 minutes Cook time: 45 minutes
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/4 cup KC Cattle Company Wagyu Beef Tallow
- 2 sprigs fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 8-10 minutes, or until the potatoes are slightly tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for a few minutes.
- In a large bowl, combine the potatoes, Wagyu beef tallow, rosemary, garlic, salt, and pepper. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in preheated oven for 40-45 minutes, or until golden brown and crispy, flipping the potatoes halfway through.
These Wagyu beef fat roasted potatoes are the perfect side dish for any occasion. The rich flavor of the Wagyu tallow elevates these potatoes to a whole new level. Enjoy!
