What's not to like? Duck fat makes just the best roast potatoes, even better than goose fat, in my humble opinion. The garlic (and some thyme) introduces a nice twist to the usual recipe. However, I did change the cooking method here - rather than pan-frying for 40 minutes (splattery and messy) I cut into dice, par-boiled, drained, mussed in the pan, then crisply roasted them, with chopped garlic and thyme to season them. Lovely with roast lamb with rosemary, savoy cabbage and braised carrots. Mm-mmmm! (note that the online recipe here, from the Guardian, also included Pumpkin, which would be an excellent variation, I should think).
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