Chop potatoes up to your desired roast potato size. You can leave the skins on! Pre-heat oven to 200 C.
Put potatoes in a saucepan and bring to the boil.
Boil the potatoes for 5 minutes. While they are boiling, heat up the goose fat in the oven on a large roasting tray.
Drain the potatoes and shake them up in the colander to get them a bit roughed up - use a fork too for extra crispy results!
Spread potatoes out on roasting tray and toss them in the goose fat. Add a bit of salt and pepper if you wish.
Cook for 50-80 minutes depending on how crispy you want them to be - the crispier the better, in my opinion!
Brilliant with a Sunday roast!
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