By: Sarah Kelly

This simple technique results in the most delicious potatoes that are soft and creamy on the inside, and golden and crispy on the outside. Sprinkle with salt and top with creme fraiche and chives, they make the perfect side for any American Wagyu dish.



  • 4 waxy yellow potatoes such as Yukon Golds
  • ½ cup SRF beef tallow or cooking oil
  • ¼ cup creme fraiche or sour cream
  • 2 tablespoons fine chopped chives
  • Kosher salt


Slice the waxy potatoes about ½ inch thick. Rinse sliced potatoes a few times under cold water, strain.
In a cast iron heat about ¼ cup beef tallow to medium high heat. Shallow fry the potatoes working in batches, about 3 minutes each side until crispy and you can pierce with a knife.
Place on a cookie tray with a paper towel to let drain off the fat- continue with shallow frying/searing potatoes, being sure to add more fat to the pan if needed and making sure not to overcrowd the pan.
Return all potatoes to the pan for serving, sprinkle with salt and top with creme fraiche and chives.