These have to be the most amazing potatoes, just the way I like them, crispy and crunchy on the outside and light and fluffy on the inside.  It’s really worth getting some goose fat as it imparts wonderful flavour.

Serves 6
1.4kg of potatoes, peeled and quartered
100g of goose fat
Sea salt

Preheat the oven to 220˚C and place the goose fat in a roasting tray and into the oven.

Place the potatoes in a pot and fill up with water until covered.

Bring the pot to the boil over a high heat and simmer for about 7-10 minutes.  The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by pierce with a fork.

Drain the potatoes and then place back in the pot.  Place the lid on a give a gentle shake to lightly fluff the edges.

Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt.

Roast for 35 minutes until golden and crisp.