method
1. Peel the potatoes and shape roughly into 3 inch ovals. Put into a pan of cold salted water, add the saffron and bring to the boil. Cover and boil for 6 minutes, then drain and shake in a colander to roughen the surface.
2. Heat the goose fat in a roasting tin at 200°C (180°C fan oven) for 4 minutes until sizzling.
3. Add the potatoes, sprinkle with the sea salt and roast for about 1 hour until golden, shaking the pan after half an hour. Serve straightaway.
