"Kipflers are the potatoes we use all year round at Bistrode," says Strode. "Larger ones give the best result here."
18kipfler potatoes (1.6kg), scrubbedGooseor duck fat reserved from confit goose legs (around 150gm-200gm), melted
Preheat oven to 180C. Boil kipflers in salted water until just cooked (13-15 minutes). Drain and transfer to a roasting pan with fat, season to taste and roast, turning occasionally, until golden (45 minutes to 1 hour). Reserve fat for another use and serve potatoes scattered with sea salt flakes with roast goose.