You will need

1kg floury potatoes such as King Edward or Maris Piper

100g (4oz) goose fat

Flour to sprinkle on potatoes before roasting

Salt

Method

Turn the oven to 220C/425F or gas mark 7.

While the oven is reaching full heat, peel the potatoes and cut into even-sized pieces that can be eaten in a couple of bites.

Boil the potatoes in a pan of boiling salted water for about 10 minutes or until cooked.

Drain the potatoes in a colander, shake gently to obtain a rough finish.

Place the goose fat into a large roasting pan and place the pan into the oven and let the fat heat until it reaches smouldering point.

Sprinkle a little flour on to the potatoes, then tip them gently into the hot fat, turning them so that they are coated with fat all over.

Allow the potatoes to roast for about 20 minutes before turning and cook for a further 30 to 40 minutes, or until they have turned a golden mouth-watering brown.

Serve as soon as you remove them from the oven having scattering a little salt on to them.