Heston said: Maris Pipers, peeled and cooked in salted water for 20 minutes until nearly falling apart. Put the peels in a muslin baggie and cook in with the potatoes for extra flavour. Drain and allow to cool for 10 minutes to start drying off, roughing up slightly by tossing gently in a metal colander. Toss in hot olive oil to make sure all the surfaces are coated, and roast for 1 hour in a hottish oven. Add rosemary and garlic for the last 10 minutes.
All of which is fine, except – NOT oil, good goose fat is best best best. And I wouldn't add the herbs and garlic, they're beautiful by themselves. Haven't tried the peel trick before, that might be interesting … I'd been wondering, following his 3-stage chip process, whether getting them to the cooling stage and then refrigerating overnight might be interesting, to let them really dry yout, the starches crystallise, and therefore give a crunchier coat and even fluffier insides.