What is the Best Oil for Roast Potatoes?
Choosing the perfect oil for roast potatoes will make all the difference. The right cooking oil will give that perfectly golden, crispy exterior while retaining a fluffy, tender interior. You just can’t beat roast potatoes on your Sunday dinner when they’re cooked properly.
There are several oils to consider when making roast potatoes, with extra-virgin olive oil, sunflower oil, vegetable oil, duck fat and rapeseed oil being popular choices. Each oil adds a unique flavour to the dish and provides varying degrees of crispiness.
The ultimate goal when cooking roast spuds is to strike the perfect balance of taste, texture, and nutritional value. So experiment with these oils, and discover the perfect roast potato companion that suits your palate.
Choosing the Best Oil for Roast Potatoes
I’m always overwhelmed with the many different options of cooking oils when I’m out food shopping. It’s great that we have all these options, but knowing which oil to go for is hard. The answer is that it really depends on what you’re cooking in the oil.
There are pros and cons to every option, so it’s worth experimenting to work out which is the best oil for roast potatoes for you and your family.
Cooking Roast Potatoes with Extra-Virgin Olive Oil
Pros: Olive oil adds a delicious, slightly fruity flavour to your roast potatoes and is a healthy choice due to its high content of monounsaturated fats. It also has a good smoke point, making it suitable for roasting at high temperatures.
Cons: The flavour may not be to everyone’s taste for roast potatoes, and high-quality olive oil can be more expensive than other oils.
Cooking Roast Potatoes with Sunflower Oil
Pros: Sunflower oil has a high smoke point, making it an excellent option for achieving crispy potatoes without burning. It is also relatively affordable and neutral in taste, allowing the potato flavour to shine through.
Cons: It is less healthy than other oil options, as it contains more polyunsaturated fats.
Cooking Roast Potatoes with Vegetable Oil
Pros: Vegetable oil is an affordable and versatile choice, with a neutral flavour and a fairly high smoke point, suitable for roasting potatoes.
Cons: Like sunflower oil, it is less healthy than some other options, containing a higher proportion of polyunsaturated fats.
Cooking Roast Potatoes with Goose and Duck Fat
Pros: Duck and goose fat are luxurious options for roasting potatoes, giving you an indulgent and extra-crispy result. I used duck fat to cook my roast potatoes for Christmas dinner one year and they went down a storm.
Cons: These fats have a higher saturated fat content compared to oils and can be more difficult to find and more expensive than other options.
Cooking Roast Potatoes with Rapeseed Oil
Pros: Also known as canola oil, rapeseed oil has a high smoke point and is another healthy option due to its low saturated fat content. It has a mild, slightly nutty flavour that complements roast potatoes well.
Cons: It can be more expensive than other vegetable oils, and it can be a bit of an acquired taste.
Beef Fat
Pros: Beef fat, also known as tallow or dripping, gives a rich, meaty flavour to roast potatoes and creates a crisp texture.
Cons: It has a high saturated fat content and is not suitable for vegetarians or those with dietary restrictions.
Coconut Oil
Pros: Coconut oil has a high smoke point, making it a suitable option for crisp roast potatoes. It also adds a unique, exotic flavour to your dish.
Cons: Not everyone enjoys the taste of coconut oil with potatoes, and it is generally less healthy due to its high saturated fat content.
Is Olive Oil or Vegetable Oil Better for Potatoes?
Two of the most popular choices for roasties are Olive Oil and Vegetable Oil as they are both so readily available. Both oils can yield delicious results, but some differences might influence your choice.
Smoke Point
The smoke point is the temperature at which an oil starts to break down and produce smoke, affecting the taste and quality of your roast potatoes. Choosing an oil with a high smoke point is important to ensure your potatoes cook evenly and don’t absorb any unpleasant flavours.
- Olive oil: Extra-virgin olive oil has a smoke point of around 375°F (190°C), making it suitable for roasting potatoes at medium to high temperatures.
- Vegetable oil: Neutral oils such as sunflower, canola, and vegetable oil tend to have higher smoke points, around 400°F (204°C) or more. These oils can withstand higher oven temperatures without breaking down.
Flavour
The oil you choose will also affect the flavour of your roast potatoes:
- Olive oil: Extra-virgin olive oil adds a delicious Mediterranean flavour to your potatoes that pairs well with various herbs and seasonings.
- Vegetable oil: Sunflower, canola, and vegetable oils have a more neutral taste, allowing the natural flavours of the potatoes to shine through.
Which is the healthier option?
- Olive oil: This oil is rich in healthy monounsaturated fats and has been linked to numerous health benefits, making it an excellent option for those who want to enjoy crispy roast potatoes without sacrificing their health.
- Vegetable oil: Sunflower and canola oil are lower in saturated fat compared to some other oils, but their health benefits are not as widely recognised as those of olive oil.
Both olive oil and vegetable oil can give delicious results, so it ultimately comes down to your personal preferences and priorities.
What Oil Does Jamie Oliver Use for Roast Potatoes?
Jamie Oliver has various suggestions depending on your preference.
Firstly, Jamie suggests using goose fat or butter for a traditional roast potato. This choice adds a rich, flavoursome touch to your potatoes, and you can apply a good pinch of sea salt and black pepper to coat them evenly.
However, if you’re looking for a healthier twist to the classic recipe, Jamie recommends using olive oil. Olive oil not only adds a delicious taste to your roast potatoes but is also beneficial for your health. Besides that, you can also infuse herbs such as rosemary and garlic for an extra kick of flavour.
Apart from the oils mentioned above, Jamie Oliver also recommends using:
- Vegetable Oil
- Canola Oil
These oils have medium or high smoke points, making them ideal for achieving that perfect crispy texture without burning your potatoes.
Preparing Roast Potatoes
So you’ve decided which oil you’ll use to cook your roast potatoes, but you need to make sure you prepare them properly to get the best results.
Choosing the Right Potato Variety
When it comes to roast potatoes, the variety matters. Good options are Yukon Gold potatoes, Russet potatoes, Red potatoes, Maris Piper potatoes or Golden potatoes. Each of these varieties has a great balance of starch and moisture, resulting in a crispy exterior and fluffy interior when roasted.
Preheating the Oven
Before you start prepping your potatoes, preheat your oven. A general rule of thumb is to set your oven at about 200°C (Gas Mark 6) for optimal roasting. A well-preheated oven ensures that your potatoes will cook evenly and achieve that crispy finish we all love.
Parboiling Potatoes
Parboiling your potatoes can make a big difference in the final result:
- Cut your potatoes into roughly 2-inch chunks.
- Boil a large pot of water and add a pinch of salt.
- Add your potatoes to the boiling water and parboil them for about 5 minutes.
- Drain the potatoes in a colander.
Some recipes suggest using alkaline water to improve the texture of the roast potatoes even further. To do this, simply add a teaspoon of baking soda to the boiling water – see further down this post for more details.
Roughing Up Potatoes
Now that your potatoes are parboiled rough them up to create a better surface for crisping:
- Place the drained potatoes back into the empty pot or a large bowl.
- Gently shake the pot or bowl to rough up the edges of the potatoes.
- Optional step: Allow the potatoes to dry in the fridge for about 15 minutes. Removing extra moisture helps with the crisping process.
Coating Potatoes in Oil
Finally, it’s time to coat your potatoes in oil and prepare them for roasting:
- Drizzle your choice of oil over your potatoes.
- Toss the potatoes to ensure they are evenly coated in the oil.
- Place the potatoes onto a baking tray, ensuring they are well spread out in a single layer.
Now that your potatoes are well-coated and prepped, you’re ready to roast them in your preheated oven. Keep an eye on your little golden chunks of deliciousness, and prepare to enjoy one of life’s simple food pleasures: beautifully roasted potatoes.
Cooking
Place your baking tray into the oven and cook the potatoes for 45-55 minutes. Turn the potatoes halfway through cooking to ensure they are all cooked evenly.
Crispy and Perfectly Roasted Potatoes
Use of Baking Soda and Salt
To achieve that crispy exterior and fluffy interior for your roast potatoes, a little secret is using baking soda and salt. By parboiling your potatoes with water containing a small amount of baking soda, you’ll increase the pH level, breaking down the surface of your potatoes, which helps create a starchy slurry. This starchy texture will give you the perfect crispy coat after baking. Sprinkling salt on your potatoes before baking adds flavour and enhances the crispiness.
Alternative Roast Potato Varieties
Roasted Sweet Potatoes
You can try roasting sweet potatoes on a classic side dish for a colourful twist. Due to their natural sweetness, they often caramelise beautifully when roasted. To prepare your sweet potatoes, simply peel and cube them, then toss them with your preferred oil and seasoning. If you want to make your roasted sweet potatoes even more flavoursome, add a sprinkle of cinnamon or a touch of honey for extra sweetness.
Popular Side Dishes
In addition to roast potatoes, there are many vegetables that pair wonderfully as sides for your dinner. Roasted vegetables can highlight their natural flavours and add a delightful crunch to your meal. Some popular options include:
- Roasted Cauliflower: Cut your cauliflower into small florets, toss with oil and your favourite seasoning, and roast until golden and crispy.
- Roasted Green Beans: Trim the ends of your green beans, toss with oil and seasonings, then spread evenly on a baking sheet and roast for a crispy, delicious side dish.
- Roasted Carrots: Peel and chop your carrots into batons or leave them whole if they’re small. Toss with oil and seasonings, then roast until tender and caramelised.
Advanced Roasting Techniques
Alkaline Boiling
An ingenious trick to achieve perfectly roasted potatoes is to use alkaline water during parboiling. I mentioned this briefly further up the post. Adding a small amount of baking soda (a common alkaline compound) to the boiling water raises the pH level. This breaks down the potato’s surface, creating a rough texture that results in a superbly crispy crust when roasted. Here’s how to do it:
- Peel, chop and rinse your potatoes
- In a large pot, add cold water and 1/2 teaspoon of baking soda for every litre of water
- Bring the water to a boil, then add your potatoes
- Boil until they’re slightly tender but not fully cooked – about 8-10 minutes
Infused Oils
Infusing oils with garlic or black pepper can add a burst of flavour to your roast potatoes. To make infused oils:
- In a small saucepan, heat your chosen oil (e.g. vegetable, canola, or olive oil)
- Add minced garlic or cracked black pepper, and cook on low heat for about 10 minutes
- Strain the oil, discarding the solids
Now you have deliciously aromatic oil for coating your potatoes before roasting. This works great for both oven-roasted potatoes and roasted vegetables.
Starchy Slurry
Try a starchy slurry on your potatoes to achieve a buttery inside and crisp exterior.
- Parboil your potatoes, as described in the Alkaline Boiling section
- Drain, then let them cool slightly
- In a separate bowl, mix equal parts cold water and cornstarch or potato starch – enough to coat your potatoes
- Add garlic powder, black pepper, or your preferred seasonings
- Toss the parboiled potatoes in the slurry, ensuring they’re well coated
Now you’re ready to roast your potatoes, using hot oil for browning and perfect crispiness.
So What is the Best Oil for Roast Potatoes?
The key is to find an oil with a medium to high smoke point, ensuring your potatoes get crispy on the outside without burning. Pair that with a flavour profile that complements your dish, and you’re well on your way to mastering the art of roasting potatoes. Don’t be afraid to experiment with different oils or even a blend of oils to find your perfect potato pairing. And finally, enjoy your deliciously crispy roast potatoes – you’ve certainly earned it!
