Directions

1. 1

   Scrub the fingerling potatoes under cold running water to remove any dirt, then pat dry with paper towels. Leave skins intact.

2. 2

   Cut the potatoes in half lengthwise. If any potatoes are very large, cut them into quarters to ensure even cooking.

3. 3

   Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat.

4. 4

   Reduce heat to medium and simmer for 12–15 minutes, until the potatoes are just fork-tender but still hold their shape. Do not overcook.

5. 5

   Drain the potatoes thoroughly in a colander and spread on paper towels to dry completely, about 5 minutes.

6. 6

   While the potatoes cook, cut the beef fat trimmings into small cubes. Heat a large skillet or cast-iron pan over medium heat and add the beef fat.

7. 7

   Render the beef fat for 8–10 minutes, stirring occasionally, until the fat is liquid and the solids are golden and crispy. Strain through a fine sieve, reserving both the liquid tallow and the crispy solids.

8. 8

   In a small bowl, combine the chili powder, garlic powder, hot paprika, sweet paprika, onion powder, and remaining 1 tablespoon of kosher salt. Mix well.

9. 9

   Increase the skillet heat to medium-high. Add the dried potatoes to the remaining hot tallow and cook for 12–15 minutes, stirring occasionally, until the cut sides are golden and crispy.

10. 10

    Drizzle the red wine vinegar over the potatoes and toss to coat evenly, scraping up any browned bits from the pan.

11. 11

    Sprinkle the spice blend over the potatoes and toss gently but thoroughly to distribute evenly. Cook for another 1–2 minutes to bloom the spices.

12. 12

    Transfer to a serving platter, garnish with the reserved crispy tallow solids and fresh chopped chives, and serve immediately while still warm.