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1
Peel and wash potatoes, chop to decent size (see picture, 1 potato should fit in your palm).
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2
Floury potatoes are best as they will crisp up nicely on the outside and remain light and fluffy in the middle.
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3
Part boil the potatoes in salted water from cold.
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4
When the water is boiling, turn off the heat, drain the water, cover the pan with a lid and shake the pan to roughen up the edges of the potatoes, this will give a nice crispy edge to them.
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5
While you are boiling the potatoes, place the goose fat in a roasting dish and put in the oven at 175F fora few minutes.
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6
Take the roasting dish out of the oven, place the potatoes in the dish add a little more salt, and a sprinkle of pepper, the goose fat should be sizzling.
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7
Turn the potatoes so they are covered with the goose fat.
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8
Add in the garlic clove slightly crushed.
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9
Return to the oven at 175F.
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10
Roast potatoes for 46 - 60 minutes, take the potatoes out of the oven every 20 minutes or so to turn them to ensure they are golden and crispy on all sides.
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11
When done, drain on a kitchen towel and serve immediately with your favourite roast!
