We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
2kg of Maris Piper potatoes, peeled and chopped
3 tbsp of goose fat (this fat is fairly healthy for an animal fat, it's really high in monounsaturated fats!)
2 tbsp of plain flour
3 sprigs of rosemary
Zest of 2 satsumas
Zest of 1/2 lemon
Heat the oven to 180 fan and heat the goose fat in a big roasting pan, big enough to hold all your spuds in a single layer. You might need two pans.
In a big pan of water, bring the spuds up to the boil and cook for 8 minutes. Then drain and leave until all the steam has gone.
Put the spuds back into the saucepan and sprinkle over the flour and toss with the lid on. The spuds will get a little roughed up, which means they'll get delightfully crunchy.
Bring the hot goose fat pans out of the oven and place on the hob. Switch on to a moderate heat.
Carefully plonk the spuds into the hot oil and then tilt the pan to spoon oil all over them so they're coated. I like to lay them so the largest side is down on the bottom of the pan.
Place the rosemary and sage into the oil and sprinkle over the zests.
Put in the oven and roast for 45 minutes. Take out and turn the spuds over if need's be and roast for another 15.
Serve and enjoy!