I then pour a pot of goose fat in a roasting tray and heat that up on high in the oven.
When the potatoes are par boiled I sieve the water out bash them and sprinkle a tablespoon of flour over them so when they roast they get all crunchy and crispy.
I then add potatoes to the hot roasting tray, the bouquet garnis, around 10 bashed up garlic cloves with some rock salt and black pepper. Then I roast for an hour and a half, the last half hour I add some whole baby carrots and chunky parsnips. It completely depends on your oven but they will be all golden and crispy, then you will know them beauty's are done.