Goose fat makes the most sublime roast potatoes ever, and duck fat can also be used in this way. Goose fat is available from speciality food stores.
1.5 kg potatoes (Desiree, Nicola, King Edwards or Roseval)
3 tbsp melted goose fat
Salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the potatoes and cut them into large, even-sized pieces. Place them in a baking tray, toss with melted goose fat and sprinkle with salt and pepper.
Cook the potatoes in the preheated oven for 1 hour, turning them occasionally. They should be crispy and golden.