Method:
Fire up your Ooni pizza oven. Aim for 250°C on the stone baking board inside.
Add 70 grams of goose fat to the cast iron pan and place it in the oven to preheat.

If cooking with gas: turn the dial to its lowest setting
If cooking with wood/ charcoal: aim for a low flame, close the baffle and use a charcoal bed if possible

Bring a pan of salted water to a boil and add the potatoes. Cook until tender (approximately 10 minutes), then drain. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and a pinch of flaked sea salt.

When the goose fat is sizzling, remove the pan and carefully add the potatoes. Aim for an even layer of potatoes, as anything overlapping won’t crisp as nicely. Return the pan to the mouth of the oven and cook for 15 minutes, turning the pan 90° every 5 minutes.

After 15 minutes, remove the pan. Turn up the flames in the oven (open the baffle, close the door, and add more fuel if cooking with wood). Aim for 250°C on the stone baking board.

Spoon over the remaining goose fat. Flip the potatoes. The bottoms should be golden and crispy.

Crush the garlic cloves with the flat edge of a knife (skin on) and dot them in between the potatoes. Add the thyme and rosemary, tucking them under the potatoes.

Close the baffle if cooking with wood and reduce the flames if cooking with gas. Return the pan to the mouth of the oven and cook for 10 more minutes, turning halfway through.

Increase the flame and finish cooking for 5 to 10 minutes, until crisp to your liking. Make sure to turn the pan every few minutes to ensure an even cook.

Remove the pan, discard the cooked herbs and garlic and serve right away with fresh thyme and your favorite meat or veg roast.