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Peel the potatoes and cut them into chunky, even-sized pieces.
Rinse the potatoes in cold water, changing the water a couple of times to remove excess starch.
Place the potatoes in a large pot of cold, salted water and bring to a boil.
Parboil for 8-10 minutes until a knife easily pierces the edges, but the centres remain firm.
Drain the potatoes thoroughly and let them steam dry for 5 minutes (outside if it's cool).
Shake the potatoes gently in the pot to fluff up the edges—this will help create that extra crispy texture.
Preheat your oven to 200°C (400°F). Place the fat in a large roasting tray and heat it in the oven for 5-10 minutes until it's sizzling hot.
Carefully add the potatoes to the hot goose fat, ensuring each piece is evenly coated. Spread them out in a single layer to avoid overcrowding.
While the potatoes are roasting, mix the crushed garlic, rosemary, thyme, olive oil, and salt in a small bowl.
Roast the potatoes for 30 minutes, then remove the tray from the oven and drizzle the herb and garlic mixture over the potatoes. Toss gently to coat.
Return the potatoes to the oven and roast for another 30-45 minutes, turning occasionally, until they're golden brown and crisp on all sides.
Transfer the potatoes to a serving dish, sprinkle with flaky salt, and serve immediately.