*Crispy Roast Potatoes*
Serves 12

To save on time you can infuse the dripping with the herb flavours the day before and parboil the potatoes a few hours ahead of time.

150g of drippings or Goose fat (about 1/2 cup)
a few springs of thyme
a few springs of rosemary
10 large floury potatoes, peeled and quartered (King Edwards, Maris Piper)
Sea salt

Preheat the oven to 200*C/400*F/ gas mark 6.  Gently heat the drippings (goosefat) in a saucepan so that the dripping melts and takes on the herby flavours. 

Put the potatoes into a pan and cover with lightly salted cold water.  Cover and bring to the boil.  Simmer gently for about 15 minutes, then drain well in a colander.  Leave to dry and then shake them up a bit, to give them some rough edges.

Place one or two large shallow roasting tins in the oven for 10 minutes.  Remove from the oven and carefully pour the dripping through a seive into the pans, dividing it equally if using two pans.  Discard the herbs. Return the pans to the oven for another 5 minutes.  Remove from the oven again and carefully add the cooked potatoes, one by one.  (The fat will be really hot)  Season with some sea salt.  Return to the oven and roast for 35 to 40 minutes, until crisp and golden, turning every 10 minutes or so and sprinkling with more seasalt half way through the cooking time.  Remove with a slotted spoon to some paper kitchen toweling to drain somewhat and then serve immediately.