2kg Maris Piper potatoes, peeled and halved
100g goose fat (or vegetable oil)
2 garlic cloves, chopped 3 sprigs of rosemary, leaves stripped
1 Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10-15min. Drain in a colander, then tip back into the saucepan, put the lid on and give the pan a good shake to roughen the outsides of the potatoes. Leave to one side, with the lid off, to dry out until the turkey is cooked.
2 Once the turkey is resting, turn up the oven temperature to 220°C/200°C fan/gas 7. Spoon the goose fat into a large roasting tin and heat in the oven for 10min. Remove from the oven and carefully add the potatoes to the hot fat.
3 Scatter the chopped garlic and rosemary leaves over the potatoes, and season with salt and pepper. Turn the potatoes in the fat using a slotted spoon. Return to the oven to cook for 35min, or until golden and crispy.