Mediterranean-Inspired Crispy Potato Salad with Beef Tallow
Rated 5.0 stars by 1 users
Category
Side Dish/Salad
Cuisine
Mediterranean
Author:
Golden Age Snacks
A seed-oil-free twist on a classic. These potatoes are roasted in grass-fed beef tallow for an unmatched golden crunch, then tossed with fresh Mediterranean flavors like olives, lemon, and fresh dill. Golden and crisp on the outside, soft and tender on the inside, these tallow-roasted potatoes are everything we love about simple comfort food done right. The crumble of feta and sprinkle of flaky sea salt bring everything together to create a side dish that feels effortless and satisfying.
Ingredients
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3 tbsp Golden Age Beef Tallow, melted
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2 lbs baby gold potatoes
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1 lemon, zested and juiced
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⅓ cup green olives, sliced
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¼ cup red onion, thinly sliced
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¼ cup fresh dill, chopped
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¼ cup feta cheese, crumbled
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Flaky sea salt, to taste
Directions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender, about 10 minutes.
Transfer potatoes to an ice bath to stop the cooking, then slice each one in half.
In a large bowl, toss halved potatoes with melted beef tallow and a sprinkle of salt. For the best results, we recommend using our Golden Age Grass-Fed Beef Tallow to achieve that signature golden crunch.
Arrange potatoes cut-side down on the prepared baking sheet and bake for 30 minutes, or until the beef tallow creates a crispy, golden-brown crust that vegetable oils simply can't replicate.
In a large bowl, gently toss the warm potatoes with lemon zest and juice, olives, red onion, dill, and feta.
Transfer to a serving platter, top with flaky sea salt, and enjoy.
Recipe Note
Beef tallow has a high smoke point of 400°F+, making it the safest and most effective fat for achieving crispy potatoes without the oxidation found in seed oils.