CRISP ROAST POTATOES WITH ROSEMARY

4 large baking potatoes, scrubbed and each cut into eighths
4 tbsp. shortening or half butter and half shortening
3 tbsp. rosemary leaves, minced
Salt and freshly ground pepper

Coat potato chunks with goose fat and minced rosemary. Place potatoes in a shallow roasting pan or cookie sheet pan with sides.

Roast for approximately one hour in a 350F oven until potatoes are browned and crisp roasted.

Season to taste with salt and pepper and serve as soon as possible.