2 medium Russet (baking) potatoes (about 1 pound)

1 tablespoon beef tallow (from grass-fed, grass-finished beef)

1 tablespoon olive oil

Very fine ground salt

Place the oven rack in the center position and begin heating the oven to 425 degrees.

Scrub the potatoes under cold running water and set aside.

Using a mandoline, on the thick slice (3/16-inch) setting, slice the potatoes.

Place a medium stainless steel bowl over very low heat and add the beef tallow and olive oil. When the tallow melts, add the potatoes and, with a large rubber spatula, stir until coated.

Transfer the potatoes to a 16-by-12-inch rimmed baking pan and separate the slices so they don't overlap. Roast for 15 minutes, carefully remove the pan from the oven and, using tongs or a thin spatula, turn the potatoes over and roast for about 15 minutes longer, until golden. Remove the pan from the oven, season with fine-grained salt and serve immediately. Serves 4.

Nutrition values per serving: 114 calories (27.2 percent from fat), 3.5 g fat (1 g saturated fat), 19.2 g carbohydrates, 0.6 g sugars, 1.4 g fiber, 2.3 g protein, 4 mg cholesterol, 6 mg sodium. This nutritional analysis is without added salt. Since everyone salts and seasons differently, and salting the potatoes before they are oven-roasted makes them lose water, the amount of sodium per serving will vary.

Also, because about half the oil/tallow remains in the pan after roasting, the analysis has taken that into consideration.

Don Mauer