Pre-heat the oven 220°C/Fan 200°C/Gas Mark 6. Put the goose fat into a roasting tin and heat in the oven until it's really hot.
Peel the potatoes and cut each into even sized pieces.
Put the potatoes into a large saucepan of cold water with a pinch of salt and bring to the boil. Parboil for 5 minutes, then drain well and toss back into the pan to roughen the edges.
Carefully place the potatoes in the hot oil covering evenly.
Roast in the oven with the rosemary for about 45 - 50 minutes or until the potatoes are crispy on the outside and soft in the middle. Turn over half way through the cooking.
Remove from the tray and drain on kitchen paper.(Don’t cover if you're keeping them warm before serving).
Serve with a sprinkling of salt.
The secret to the perfect roast potato? A little bit of goose fat and the Albert Bartlett Rooster!
Preparation: 10 mins
Cooking: 45 mins
1/2 bag of Rooster Potatoes
100g goose fat
3 sprigs fresh rosemary
Pinch of sea salt