Goose fat roasted potatoes

One of the things that I love about London grocery stores is that you can find things you normally won't see in Canadian ones, and goose fat is one of them.

Being a committed carnivore, I rarely concern myself with calories, but according to Google, it actually has lower trans fat than butter, definitely a plus.

After going through several recipes online, I arrived at this one from BBC, which seems simple enough and does not require any special ingredients/utensils. 

Incorporating the tips from the comments section (eg boiling the potatoes for longer) and sprinkling it with more garlic and parsley, I ended up with the best tasting roasted potatoes I've ever made or tasted!

Crispy on the outside and thoroughly fluffy on the inside! The added garlic and parsley complements the flavour of the goose fat... this is definitely a keeper.

Recipe with my notes and modifications:

Ingredients

• Maris Piper potatoes -- desired amount
• Duck/goose fat --  1 heaping tbsp per mid-sized potato
• Flour  -- 0.5 tbsp per mid-sized potato
• Salt and ther seasoning (eg onion, garlic, parsley) -- to taste

Tools

• Roasting tin that is big enough to spread the potatoes in a single layer
• colander
• large pot/pan

Procedure

1. Peel the potatoes and cut them into even-sized pieces (about 3-5cm wide). Shouldn't be any smaller than 3cm.
2. Preheat the oven to 200C. Put the roasting tin into the oven.
3. Put the potatoes into a large pot, and pour just enough water to barely cover them.
   Throw in a generous amount of salt then bring it to a boil.
   Once it reaches a full boil, bring the temperature down to a rigorous simmer. Cook uncovered for 4 minutes or until the surface is soft enough to be fluffy. 
4. Add the goose fat into the roasting tin, and heat it in the oven for a few minutes.
5. Drain the potatoes in a colander. Rough them up by shaking the colander back and forth a few times to fluff up the outside.
   Sprinkle with flour, then shake again so the potatoes are thinly and evenly coated. 
6. Carefully spoon the potatoes into the hot fat, it will sizzle. Turn and roll them so they are coated all over. Sprinkle with seasoning, then make sure they are spread out in a single layer before putting it back into the oven.
7. Roast the potatoes for 10-15 minutes or until crispy gold. Take them out and turn them over.
   Roast for another 10-15 minutes or until crispy gold. 
8. Sprinkle with fleur de sel to serve.  

Notes

• It is important to add salt when boiling the potatoes because not only does it salt the potatoes evenly, it changes the boiling temperature of the water, which I'm sure is why the potatoes come out so fluffy. 
• The simmering time is dependent on the size of your potatoes. 
• The flour helps make it crispy.
• Using fleur de sel gives it more crunch.