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Preheat an oven to 200C
Wash, peel and rewash the potatoes
Cut into even sections slightly larger than for the fondant potatoes
Trim the potatoes into the same shape as for fondant potatoes; 5cm in length and allow three pieces per portion
Place the potatoes into a pan of boiling salted water and cook for 5 minutes. Remove and drain in a colander. Dry with a clean kitchen cloth
Heat the oil or goose fat in a roasting tray and then add the potatoes, season with the salt and pepper
Lightly brown the potatoes evenly all over
Place into an oven to roast for 35 minutes or until just cooked and golden in colour
Drain off the fat and toss the potatoes in a little melted butter and serve