Roast Potatoes

Heat the oven to 220°C fan or 240°C conventional. Put the goose fat in a large roasting pan and place it in the oven for 8–10 minutes, until shimmering but not smoking.

Cut the peeled potatoes into chunky, even pieces about 5 cm across. Place them in a large saucepan, cover with cold water, add 1 teaspoon of the salt, and bring to a boil.

Boil the potatoes for 8 minutes, until the outsides are tender but the centers still offer slight resistance. Drain thoroughly, then return them to the hot saucepan and shake firmly for 20–30 seconds to roughen the surfaces.

Carefully remove the hot roasting pan. Add the potatoes and turn them in the goose fat until every piece is coated. Spread them in a single layer, then season with the remaining salt and the black pepper.

Roast for 25 minutes, turn the potatoes, then continue roasting for another 20 minutes. Add the rosemary and crushed garlic for the final 5 minutes, tucking the garlic among the potatoes so it is sheltered from direct heat. Turn the potatoes once more and continue until they are deeply golden and crisp outside, the garlic is softened and aromatic with a lightly golden surface rather than dark brown, and the potatoes are completely tender when pierced with a knife.

Transfer the potatoes to a warm serving dish, leaving excess fat in the pan. Rest for 2 minutes, then serve immediately while the edges are crisp.