![Beef Tallow Potatoes with Spicy Paprika](https://cdn.statically.io/img/www.foodandwine.com/thmb/VfJNGrSrKgOlwOJwZ-pr6Hxx6V8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/beef-tallow-potatoes-with-spicy-paprika-XL-RECIPE0618-46ef9012bb264750bfdcf0714320fe52.jpg)
Ingredients
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4 pounds fingerling potatoes
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2 tablespoons kosher salt, divided
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6 ounces beef fat trimmings
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2 tablespoons red wine vinegar
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1 teaspoon hot paprika
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1 teaspoon sweet paprika
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1 teaspoon onion powder
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1 tablespoon finely chopped fresh chives
Directions
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Preheat oven to 500°F. Place potatoes in a large saucepan, and add water to cover by 1 inch. Season with 1 tablespoon salt, and bring to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.
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While potatoes cool, place beef fat in a small saucepan; cook over medium-low, stirring often, until rendered to about 1/2 cup melted fat, 15 to 20 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
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Arrange potatoes on a rimmed baking sheet. Place a second rimmed baking sheet on potatoes, rimmed side up, and press down gently to crush potatoes without breaking them apart. Drizzle potatoes with half of the melted beef fat; turn potatoes to coat.
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Roast potatoes in preheated oven until bottoms are golden, about 15 minutes. Remove from oven, and drizzle with remaining melted beef fat; turn potatoes to coat. Return to oven, and roast at 500°F until crispy and golden brown, 25 to 30 minutes.
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Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, hot paprika, sweet paprika, onion powder, and remaining 1 tablespoon salt; toss to combine. Place potatoes on a platter, and top with chives.