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jv
dancing james
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.