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Next, cut the potatoes into even-sized pieces and put into a large pan. Cover with cold water, and add a little bit of salt for taste. Bring it to the boil and parboil the potatoes for just five minutes. Mary Berry recommends adding goose fat to the potatoes (Image: Getty Images ) READ MORE Drain the potatoes well in a colander. Mary’s top tip is to then shake the colander to fluff up the edges of the potatoes as it will help them cook crispy in the oven. Then, heat the goose fat in a large roasting tin in the preheated oven until piping hot.

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