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Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes.
Drain in a colander and leave to steam dry for 2 minutes.
Give the colander a few light shakes to chuff up the edges of the potatoes.
Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray.
Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer.
Cover and pop in the fridge overnight or freeze for up to 1 month.
Preheat the oven to 180°C/350°F/gas 4.
Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray.
Roast for 1 hour, or until the potatoes are crisp and golden all over.
Gently half-squash each potato with a fish slice or masher.
Pick the herb leaves, toss with a little oil, sprinkle over the potatoes and roast for a further 20 to 25 minutes.