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–+ servings
Roasted Creamer Potatoes
Victor Eskew

Roasted Potatoes

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Classic roasted potatoes with crispy edges and fluffy interiors, using beef fat for rich flavor and a golden crust. Two cooking methods provided—cast iron skillet for better browning or sheet pan for larger batches. A foundational side dish technique that pairs with nearly any protein.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: dinner, Lunch, Side Dish
Cuisine: American
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Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 ½ lb Creamer Potatoes halved if small, quartered if larger
  • 2 oz Beef Fat melted
  • 1 teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • ½ teaspoon Black Pepper ground
Optional Herbs
  • 1 teaspoon Thyme fresh, chopped
  • 1 teaspoon Oregano fresh, chopped
  • 1 teaspoon Rosemary fresh, chopped

Equipment

  • 12-Inch Cast Iron Skillet
  • Half-Sheet Pan
  • Parchment Paper
  • Large Bowl
  • Paper Towels
  • Oven

Method
 

Prep
  1. Preheat oven to 375°F.
  2. Wash the potatoes and cut in half if small, quarters if larger.
  3. Pat completely dry with paper towels.
  4. Melt the beef fat and let it cool enough to handle safely.
  5. Toss the potatoes in a large bowl with the melted fat until evenly coated.
  6. Season with salt, pepper, and fresh herbs if using.
Cast Iron Method
  1. Heat a 12-inch cast iron skillet on the stovetop over medium-high heat.
  2. Place the coated potatoes in the skillet and let them cook undisturbed for about 3 minutes to start a sear on the bottom.
  3. Transfer the skillet to the oven and roast for 30-35 minutes until golden and crispy.
Sheet Pan Method
  1. Line a half-sheet pan with parchment paper.
  2. Spread the coated potatoes in a single layer.
  3. Roast for 40 minutes until golden and crispy.
Rest and Serve
  1. Remove from oven and serve.

Notes

The cast iron method delivers superior browning by starting on the stovetop before finishing in the oven, but requires 5-10 fewer minutes than the sheet pan approach. Beef fat creates exceptional flavor and crispness, though butter, duck fat, or olive oil work as substitutes. Store leftovers in an airtight container for up to 4 days; reheat in a 400°F oven for 10 minutes to restore crispness—avoid the microwave. Fresh herbs are optional but add restaurant-quality flavor when tossed with the hot potatoes right before serving. These pair naturally with any roasted meat or can stand alone as a simple weeknight side.

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