Start off by preheating your oven to 200 degrees Celsius. Pour the oil or goose fat into a roasting tray and place into the oven to heat up.

Peel the potatoes. Cut into large chunks and place into a large pan of water. Bring the pan to the boil, and then allow to boil for 5 minutes before removing and draining.

Once the oil has been heating in the oven for about 20 minutes, give the potatoes a good shake in the pan to fluff up the edges and then carefully transfer to the roasting tray. Turn the potatoes to coat them in the hot oil and then sprinkle on the caraway seeds and salt.

Return the tray to the oven and roast for about 60 minutes, turning the potatoes every 20 minutes or so to ensure even coverage in the oil and cooking. After this time, the potatoes should be a good golden brown colour. Remove from the oven and serve immediately.