Preheat the oven and prep the potatoes

• Preheat the oven to 180ºC/350ºF.
• Peel the potatoes and cut them into quarters (or halve smaller ones).
• Rinse them under cold running water until the water runs clear and no murky starchy residue remains.

Parboil the potatoes

• Put the potatoes in a pan of cold water and salt it.
• Add the rosemary sprigs and the crushed garlic.
• Simmer for 15-20 minutes until soft.

Heat the goose fat

• Put 5 tablespoons of goose fat into a roasting tin.
• Place the tin in the oven until ready to use.

Drain and roughen the potatoes

• Remove the rosemary sprig and drain the potatoes in a colander.
• Pour them onto a large plate and let them dry out for about 5 minutes.
• Roughen them up so they get a fluffy surface.

Coat in the hot fat

• Tip the potatoes into the hot goose fat in the roasting tin.
• Coat every single potato evenly using a large spoon.

Roast the potatoes

• Roast for 1 hour 30 minutes, turning and coating them in the fat every 30 minutes.

Make the rosemary lemon salt

• Combine 1 tablespoon of freshly chopped rosemary and 1 tablespoon of Maldon salt in a mortar and pestle.
• Grind it down until it looks like coarse green salt.
• Add the zest of half a lemon and mix it all together.

Finish and serve

• Remove the potatoes from the oven and drain them on kitchen towels.
• Add them to a bowl and generously sprinkle with the rosemary lemon salt.
• Give them a toss and serve.