Goose fat roast potatoes

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Peel the potatoes, then cut into ¼ or ½ depending on size. Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.

Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to fluff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast

Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Place in the oven until the fat is hot.

Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in a single layer but with small gaps between them.

Squash the garlic bulb to separate the cloves, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.

Roast for 40 - 50 minutes turning every so often in the fat. Remove from the oven and add the rosemary sprigs and cook for a further 20 minutes or until the potatoes are crisp and golden all over. Season and serve.