Christmas dinner virgin where do I start.......

[OFSTEDoutstanding]

with goose fat for roast potatoes, usually use good old Aunt Bessy but am fed up with dh going on about how he will miss his mothers cooking this year! Have decided to go whole hog and cook everything from scratch, have done roast dinners before so can't see it will be that hard right! The problem is I read in my Delia christmas book that she uses goose fat for her roasts so off I trudge to Tesco to get a jar of their finest only to get home and realise I do not have a bloody clue what I do with it now. How much do I melt in a standard size roasting tin? How long does it take to melt? Please all you clever cooks out their help me out or do you think it is beyond hope and I should buy ready made ones and hide the bag!!

Personally I'd par boil the spuds, make sure the fat is hot when you put the tatties in and just keep turning them. Normally take about 35-45minutes after they are par boiled.
It won't take long to melt at all, just treat it like any other type of fat, lard for instance.
If you're worried you might put too much in just put it in little by little and then you can add more if it isn't covering the bottom of the tin.