Take the goose breasts and remove any excess fat and gristle. Brown them delicately in a desert spoon of oil, paying special attention to the skin which should be crispy. Add a piece of crushed garlic, three twigs of rosemary and a couple of bay leaves. Add salt and pepper to taste. After a few minutes turn the breasts over and cook the other side, keeping the flame low until the skin is golden brown. Pour half a glass of white wine over the breasts and cover the pan with a piece of aluminium foil. Leave to cook in the oven for 12-15 at 180° C mins. Peel and cut the potatoes and then put them in boiling goose grease.
Halfway through cooking add two twigs of rosemary, two or three bay leaves and a sliced onion.
Remove the breasts from the oven, slice and serve with gold roasted potatoes.