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Boil spuds for approx 10 mins in lightly salted water. Retain water as it has starch and will help thicken gravy.
Leave spuds for a few minutes in colander and then shake to scuff up the potatoes surface.
Put roasting dish and goose fat in oven.
When hot, throw spuds in and shake around so evenly coated. Sprinkle with salt.
Cook relatively high using steam function in the oven. Add any additional aromatics (rosemary garlic etc) about halfway through cooking.
dancing james
jv
How do you apply yours? I heated in a pan and poured it hot over the room temp (dried in the fridge) spuds but just didn't give me the results I wanted. Maybe over crowded the tray. Maybe too much goose fat?