Preheat oven to 180°C/356°F.

Peel your potatoes and quarter them. Add to a pan of boiling water with a large pinch of salt. Parboil for 10 minutes.

While the potatoes are cooking, add goose fat to a roasting tray. Place tray in the oven for 10 minutes so the fat can melt and heat through.

Drain your potatoes and re-add to the pan. Place a lid on top and give them a good shake. Remove the lid. The outside of the potatoes should be nice and fluffy. This is KEY to the crispiness.

Place your fluffy potatoes in the roasting tray. Add 10-12 whole garlic cloves (skin on), a large handful of rosemary, a large handful of thyme, a big pinch of salt and some pepper. Toss everything together. Place the potatoes in the oven for 1 hour and 15 minutes.

KEY PART OF THE METHOD. Every 25 minutes you need to remove the roasting tray from the oven and gently turn the potatoes in the goose fat. This will ensure a nice even golden outside.

Once the potatoes are gold all over, remove from the oven. Serve with some salt sprinkled on top and enjoy!