Preheat the oven to 325 °F. Peel and halve 2 lb of baking potatoes. Put the roasting tray or pan (preferably cast-iron) in the oven to heat up. Place the peeled potatoes in a large saucepan. Cover with cold water, add a pinch of salt and put the lid on. Bring the water to boil, and cook for 5 minutes.
Drain potatoes in a colander and transfer them to clean kitchen towels and pat until very dry. For a very crunchy finish, dust the potatoes with plain flour or semolina.
Add ½ cup of rendered goose fat to the roasting tray and return to the oven for a couple of minutes, so that it has time to get smoking-hot.
Place the potatoes into the roasting tray and stir to coat with fat. Roast in the oven, and cook for 45 minutes, turning and basting every 15 minutes until golden and crispy. Season to taste with sea salt.
Drain potatoes in a colander and transfer them to clean kitchen towels and pat until very dry. For a very crunchy finish, dust the potatoes with plain flour or semolina.
Add ½ cup of rendered goose fat to the roasting tray and return to the oven for a couple of minutes, so that it has time to get smoking-hot.
Place the potatoes into the roasting tray and stir to coat with fat. Roast in the oven, and cook for 45 minutes, turning and basting every 15 minutes until golden and crispy. Season to taste with sea salt.
