Roast Potatoes

1. Peel the potatoes and cut them into even, large chunks.

2. Parboil in salted water for 8-10 minutes – only the outside should soften.

3. Drain, then shake them HARD in the covered pan: the roughed-up, fluffy surface is what turns crisp.

4. Heat the goose fat in a roasting tin in the oven at 220°C.

5. Turn the potatoes in the hot fat and add the rosemary and unpeeled garlic cloves.

6. Roast for 45-50 minutes, turning every 20 minutes. Salt and serve immediately.

Tip: Never skip the shaking – smooth-surfaced potatoes never crisp properly. This is the crowning glory of the Sunday roast.