Preheat the oven to 200℃.

Peel the potatoes and chop them into halves, and the big ones into quarters.

Place them into a pan of cold water and season heavily.

Bring it to the boil and cook the potatoes until they are tender, but not falling apart.

Drain them in a colander and leave them to steam dry completely.

Once dry, toss them about to rough them up a little bit.

Tip the potatoes into your largest and best roasting tray, the potatoes shouldn't be cramped up together.

Pour over the goose fat and give the tray a shake to coat them.

Once completely cool, you can cover them with cling film and leave them in the fridge or even somewhere cool like a front porch until they are ready to roast.

Roast them at 200℃ for one hour. Half way through, take them out and turn over each potato.

Drizzle the olive oil over the roughly chopped sage, rosemary and garlic.

Scatter the herbs and garlic over the potatoes and cook for a further 20-25 minutes.