5 tbsp goose fat
1.5 kg Charlotte potatoes - unpeeled
16 garlic cloves - unpeeled
8 sprigs rosemary (or thyme)
Maldon sea salt
Heat the oven to 200C
Life is too short for peeling potatoes.... Cut the Charlottes in half or quarters to your desired size. Not too small.
Heat a roasting tin over a high heat and melt the goose fat until it is smoking.
Add the potatoes to the tin of hot goose fat, tossing them around to coat in the hot fat. Carefully! Mix in the garlic cloves and rosemary.
Place the tin in the hot oven and roast for 45-50 minutes, turning a couple of times until golden and crunchy.
Drain into a serving dish and sprinkle with Maldon salt