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1
Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight.
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2
The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature.
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3
Trim wing tips and excess fat from goose and reserve for another use.
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4
Preheat oven to 325.
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5
Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts.
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6
Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird.
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7
Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
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8
Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
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9
After an hours roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use.
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10
Put the goose on its rack back in the pan and add the potatoes.
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11
Roast for another hour.
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12
After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.
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13
Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving.
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14
The bird may be served at room temperature if you like.
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15
Remove potatoes from pan and keep them warm under foil until ready to serve.
