For roast potatoes with rosemary and garlic, you will need:

2 kg white potatoes, peeled and cut into large chunks
1 tsp salt
1 tbsp garlic granules
1 tbsp dry rosemary
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. Sprinkle the garlic granules and rosemary evenly over the top. Add the goose fat. Bake in a preheated oven at 200°C (400°F) for 1 hour, turning halfway through. Drain oil and serve.