Roast potato cake

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Ingredients

2kg large floury potatoes, such as King Edward, peeled and cut into roughly 2-3cm chunks
200g goose fat
10 garlic cloves, peeled
a small handful of thyme leaves, to serve

Get ahead

Prepare to the end of step 2 the day before. Cover, and leave at room temperature.

Preheat the oven to 180°C, fan 160°C, gas 4. Put the potatoes in a pan of salted water, bring to the boil and simmer for 2-3 minutes, then drain in a colander. Meanwhile, heat the goose fat in a saucepan until melted to a thin clear liquid. Add the garlic cloves, season and leave to infuse on a very low heat for about 10 minutes. Transfer a few spoonfuls of the goose fat to a large frying pan and fry the blanched potatoes on a high heat, in batches, until they begin to colour. Scoop out onto a plate and season while you fry the remaining potatoes.
Pack all the potatoes into a 23cm fixed-based cake tin (not springform) or a heavy, straight-sided, ovenproof saucepan or sauté pan, tucking in the garlic cloves from the goose fat. Press the potatoes down a little with the back of a spoon.
Spoon about a third of the remaining goose fat over and place in the oven. Cook for about 1¼ hours, spooning over more goose fat every so often (about every 20 minutes) until it’s all used up and the top is golden and crunchy. Serve the potatoes turned out (upside down) on to a warmed serving dish, and scatter with thyme to serve.