Goose fat is known for its high smoking point, making it a great choice for roast potato recipes. It means that the fat in the roasting tin can get blindingly hot before the parboiled potatoes are added. Alongside this technical benefit, using goose fat gives the potatoes a deliciously rich flavour.
Goose fat is an ancient ingredient – records of Ancient Egyptians using goose 'fat, grease and feathers' date as far back to 2500BC. In modern Europe though, the use of goose fat is most closely associated with French cuisine, in particular south-western regions like Gascony and Périgord.
In recent years, thanks to the approval of certain TV cooks, goose fat has once again become a staple of perfect roastie recipes - a welcome effect of this is that it is now fairly easy to find in larger supermarkets.