Crispy Bavarian Potatoes

Name: Crispy Bavarian Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 5
Ingredients: 2–3 tablespoons Lane’s Bavarian Rub; 1.5kg potatoes, peeled or skin-on, cut into small cubes; Beef tallow or oil, enough to cover the base of the tray by about 1cm; ¼ cup parmesan cheese, grated; 2 tablespoons chives, finely chopped; Salt, to taste

Jun 29, 2026

By Bracken Pearce

0 comments

Crispy Bavarian Potatoes

Bracken Pearce

Servings

5

Prep Time

15 minutes

Cook Time

55 minutes

Ingredients

2–3 tablespoons Lane’s Bavarian Rub
1.5kg potatoes, peeled or skin-on, cut into small cubes
Beef tallow or oil, enough to cover the base of the tray by about 1cm
¼ cup parmesan cheese, grated
2 tablespoons chives, finely chopped
Salt, to taste

Directions

Preheat your oven to 180°C.
Cut the potatoes into small, even-sized cubes so they cook and crisp up evenly.
Place the potatoes into a large pot of water and bring to the boil.
Boil for around 10 minutes, or until the potatoes are just fork tender.
Drain the potatoes well, then let them cool slightly and steam dry. The drier they are, the crispier they’ll get.
Add enough beef tallow or oil to a large baking tray to cover the base by about 1cm.
Place the tray into the oven for 5 minutes to heat the tallow or oil.
Carefully remove the hot tray from the oven and add the potatoes.
Increase the oven temperature to 225°C.
Roast the potatoes for 45–60 minutes, flipping them every 15 minutes, until they are golden, crunchy and crispy on the outside.
Remove the potatoes from the oven and season generously with Lane’s Bavarian Rub while they’re still hot.
Plate them up, then finish with chopped chives and grated parmesan cheese.
Serve straight away while hot and crispy.