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Choose a floury variety, such as Maris Piper, King
Edwards or Desiree, peel, cut into chunks and par
boil in salted water for 5 minutes.
Drain and leave in a colander to dry out a bit,
return to the pan, sprinkle on some semolina or
flour and shake shake shake the pan to fluff up
the edges.
Dollop a generous amount of goose fat into a
roasting tin, heat to 200°C/180°F/Gas 6 then
carefully turn the potatoes to coat in the
searingly hot fat. Cook for about 40-50 minutes,
turning once or twice, until crisp and golden,
scatter with flaky sea salt and serve immediately.
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