Prety much the same as Snoopy. Parboil for ten minutes (Wilja spuds are unbeatable for roasters IMHO), swish them around in the metal colander so that the metal edges on the holes rough the spuds up a bit, into the minimal amount of hot goose fat, turn after 15 mins, again after 30 mins, and done after 45 mins. I too have a large bag of Fleur de sel de Guerande so will give that a try as I enjoy cracked sea salt on mine once on the plate