Peel and wash the potatoes

• Peel all the potatoes and then wash them.
• Tip: if peeling is tricky, stick a fork in the potato and peel — it's much easier.
• Once peeled and chopped up, put them in a large bowl and wash them again.
• Dab them dry with some kitchen roll.

Boil the potatoes

• Boil the potatoes in a pan for about 15 minutes and add some salt.
• Once the potatoes are soft to touch with a knife, drain them.
• Give them a little shake — not too much so they don't fall apart, but enough to make them fluffy.

Heat the fat and season

• Put some goose fat or duck fat into an oven tray.
• Season the potatoes with a generous amount of roast potato seasoning.
• Add roasting salt (garlic, onion, rosemary and sage with sea salt).
• Add some rosemary.
• Once the goose fat or duck fat is hot, add garlic butter (optional, just for taste).

Roast the potatoes

• Gently pour the potatoes onto the hot fat, otherwise the oil will splash on you.
• Give the potatoes a little shake and spread them all out.
• Roast in the oven for roughly 1 hour to 1 hour 15 minutes at 200°C (fan oven).
• Turn them over every 20 minutes.

Add the garlic and finish

• On the fourth and final turn, add some chopped garlic.
• The garlic is added only for the last 10 minutes because it burns if added from the beginning.
• Serve the fluffy, crispy potatoes.