By slitting the tops of the potatoes before cooking, this allows the lovely flavours in the fat etc to be absorbed by the potato - looks pretty impressive too when they are cooked!
Serves : 4 Prep/Cooking Time : 55-65 mins
Tip : You can put the potatoes straight onto the wire rack if you prefer with roasting tin underneath - it means that the air will circulate to give an all round crispiness.
Cut your peeled potatoes in half longways. Par boil in salted boiling water for 5 minutes, drain.
With a sharp paring knife, slice down to 3/4 of the depth of the potato, making the slits about 2cm apart.
Place in a roasting tin, cut side down, drizzle with the goose fat, sprinkle with sea salt, pepper and a sprinkling of dried English Mustard, and the fresh thyme and rosemary
Place on the lower rack at 250°C for the first 20 minutes, then reduce the heat to 230°C and cook for 35 - 45 minutes. If cooking with a roast, cook until the roast is done and whilst the meat is resting, zap the temperature up to 250°C and cook for 20 minutes.