Peel and wash potatoes, chop to decent size (see picture, 1 potato should fit in your palm). Floury potatoes are best as they will crisp up nicely on the outside and remain light and fluffy in the middle.

Part boil the potatoes in salted water from cold. When the water is boiling, turn off the heat, drain the water, cover the pan with a lid and shake the pan to roughen up the edges of the potatoes, this will give a nice crispy edge to them.

While you are boiling the potatoes, place the goose fat in a roasting dish and put in the oven at 175°F fora few minutes.

Take the roasting dish out of the oven, place the potatoes in the dish add a little more salt, and a sprinkle of pepper, the goose fat should be sizzling. Turn the potatoes so they are covered with the goose fat. Add in the garlic clove slightly crushed. Return to the oven at 175°F.