Beef Tallow Dripping Roast Potatoes with Minted Glaze recipe

Name: Beef Tallow Dripping Roast Potatoes with Minted Glaze
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Potatoes; 2 tbsp Beef Tallow Dripping; 2 tbsp Mint sauce; 1 tbsp Balsamic vinegar; 2 sprigs Rosemary

Golden, crisp roast potatoes enriched with beef tallow dripping and finished with a sharp mint sauce glaze. A punchy side dish with proper roast-dinner character.

45 min · Medium · British Jump to method

Beef Tallow Dripping Roast Potatoes with Minted Glaze

Ingredients

4 servings

800g Potatoes
2 tbsp Beef Tallow Dripping
2 tbsp Mint sauce
1 tbsp Balsamic vinegar
2 sprigs Rosemary

Nutrition	Per serving
Calories	190 kcal
Protein	2.8 g
Carbohydrates	28.5 g
Fat	7.2 g
Saturated fat	3 g
Fibre	2.7 g
Sugar	2.4 g
Sodium	65 mg

Why this works

A classic roast potato side: energy-dense with moderate fat from beef tallow, mostly carbohydrate from potatoes, and relatively low in sugar and sodium.

Potassium from potatoes. Potatoes contribute potassium, which supports normal muscle and nerve function and helps balance fluid levels.

Rosemary and balsamic glaze. Rosemary adds antioxidant plant compounds, while balsamic vinegar and mint sauce contribute flavour without much sugar or sodium in the small amounts used.

Saturated fat from tallow. Beef tallow increases saturated fat, so this dish is better enjoyed as an occasional side rather than an everyday staple if watching heart health.

Method

Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and place the beef tallow dripping in a roasting tray to melt and get very hot.
Parboil the potatoes in salted water until the edges are fluffy, then drain well and shake them rough.
Toss the potatoes in the hot tallow, season well, and roast for 35 to 40 minutes, turning once, until deeply golden.
Mix the mint sauce with a little balsamic vinegar and brush lightly over the potatoes for the final 5 minutes of roasting.
Serve hot straight from the tray.

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