For crispy roast potatoes, you will need:

2 kg white potatoes, peeled and cut into large chunks
1 tsp salt
1/2 cup oil
2 tbsp goose fat

(serves 6)

Half-fill a medium lidded saucepan with water. Bring to boil over high heat. Add the salt and potatoes. Bring back to boil and carry on cooking on medium heat without the lid for about 10 minutes. Drain the water. Pour the oil into the pan with the potatoes. Replace the lid. Using heat-proof gloves, grab the saucepan and lid with both hands and shake it up and down a few times, so that the potatoes are covered in oil and the edges are fluffed up. Transfer the potatoes and oil into an oven tray. Add the goose fat.  If you have time, allow the potatoes to cool off before baking which will add to the crunch.

Bake in a preheated oven at 200°C (400°F) for 1 hour, turning halfway through. Drain oil and serve.