- 1.4kg old potatoes, such as desirée, king edward or maris piper, peeled
- 3-4 tbsp goose fat
- Preheat the oven to 220C/fan 200C/gas 7.
- Cut the potatoes into even-sized pieces and put into a large pan. Cover with cold water, add a little salt and bring to the boil. Parboil for about 5 minutes. Drain the potatoes well in a colander, then shake the colander to fluff up the edges of the potatoes.
- Heat the goose fat in a large roasting tin in the preheated oven until piping hot. Add the potatoes to the fat, spooning the fat over the potatoes to coat completely, and shake the tin to prevent sticking. Continue to roast for about an hour, depending on size, turning the potatoes from time to time until golden and crisp. Sprinkle the roast potatoes with salt just before serving.