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Fill a large pot with water and bring it to a boil over high heat. Add the vegetable stock pot and stir to dissolve. Add the quartered potatoes and boil for 10 minutes.
Drain the potatoes and transfer them to a colander. Gently shake the colander to rough up the potatoes’ surfaces – this will make them extra crispy.
Place the potatoes on a wire rack over a baking tray. Pop them in the fridge for about an hour to cool completely.
Preheat your BBQ to 190°C. Place a cast iron skillet on the BBQ and add the goose fat, olive oil, rosemary, thyme, garlic, salt, and black pepper. Stir occasionally for about 15 minutes until the herbs are fragrant and the flavours have infused into the fat.
Remove the skillet from the BBQ and replace it with a roasting pan. Pour half the infused oil into the pan and add the cooled potatoes. Pour the remaining oil over the potatoes, straining if you prefer to leave behind most of the herbs.
Roast the potatoes, turning them every 15 minutes, until they’re crisp and golden – this should take about an hour.
Once done, plate up the potatoes and sprinkle over some Tater Tosser seasoning. Stir gently to coat them evenly.