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Add the potatoes into a pot with a pinch of salt and the garlic cloves (optionally add in some rosemary sprigs here too), cover with cold water and bring to a boil. Cook for roughly 10 minutes until fork tender, but not falling apart.
Preheat an oven to 200 C / 390 F fan.
Strain the boiled potatoes then leave to steam dry in the colander for a few minutes. Add back into the dry pot, cover with a lid and shake to lightly 'fluff' them up - this is what gets you the extra crispy edges.
Add the goose fat into two baking trays, place into the oven and preheat the oil for 15 minutes.
Remove the tray from the oven and then carefully add in the potatoes. Coat each potato in the goose fat then place them back into the oven.
Cook the potatoes for 60-75 minutes, turning every 20 minutes or so to coat them evenly in the oil.
Whilst cooking, prepare the rosemary salt bg blending together, or finely chopping, the rosemary, lemon zest and salt.
Once the potatoes have cooked and are a golden brown colour all over, remove them from the oven and lift out of the tray with a slotted spoon. Toss the potatoes in a bowl with a sprinkling of the rosemary salt and some extra finely chopped rosemary.