Goose stuffed with potatoes

Grate the processed and washed goose with salt inside and out. potatoes and cut into quarters. Stuff the goose with potatoes. Sew up the incision in the abdomen with thread. Put the goose on its back in a deep frying pan, add half a glass of water and fry in the oven, turning over from time to time several times pouring the resulting juice. Roast the goose for 1-1.5 hours. Remove the potatoes from the finished goose , chop the carcass into portions and arrange on plates. Place potatoes on each plate.