Crispy Goose Fat Roast Potatoes

Method

1. Preheat your oven to 210°C (190°C fan). Add the goose fat to a large, heavy roasting tin and place it in the oven to get smoking hot.
2. Place the potatoes in a pot of cold salted water. Bring to a boil and parboil for exactly 7 minutes, then drain thoroughly into a colander.
3. Shake the colander aggressively to rattle the potatoes around—this roughs up their edges, creating a starchy coating that crisps up beautifully.
4. Sprinkle the flour or semolina over the scuffed potatoes and give them one more gentle shake to distribute it.
5. Carefully remove the hot roasting tin from the oven. Carefully lower the potatoes into the smoking hot fat (it should sizzle immediately). Turn them once to coat.
6. Roast for 40-45 minutes, turning every 15 minutes, until they are deep golden brown and exceptionally crispy. Drain on kitchen paper and scatter with sea salt flakes.