I asked 5 chefs the best oil to use for crispy roast potatoes—here’s what they said (Image: Getty)
Roast potatoes are many people’s favourite part of a roast dinner. But with so many recipes online recommending different methods and oils, it can be hard to know which one yields the best results. While experimenting can be fun, oils are also becoming increasingly expensive.
To help, I asked various chefs across the country which oil they prefer for making delicious, crunchy roasties and what they would recommend. The results varied, with chefs explaining that there are multiple oils you can use, but a few were the most popular.
Tom Redwood, founder of GOOD PHATS, said: “I’m a firm believer that fat is the foundation of flavour, and roast potatoes are the perfect example of why the fat you choose really matters.
“There isn’t one best fat—it depends on the result you’re after. Light avocado oil gives you beautifully crisp, golden potatoes with a clean, neutral flavour that lets the potato shine.
“Ghee adds a rich, butter depth that’s brilliant with roast chicken, while beef tallow brings a deep, savoury richness that’s hard to beat alongside roast beef or pork.”
Whichever far you choose, the oil expert recommended adding a few sprigs of fresh thyme and sage, along with some smashed garlic cloves, for the last five to 10 minutes of cooking to add a delicious extra layer of flavour.
Chef Stuart Garner from Nanna Tate recommended using beef dripping or goose fat to achieve “extra-crispy potatoes,” as they can withstand high temperatures.
The chef added: “If you prefer not to use animal fats, rapeseed oil is an excellent alternative. Its high smoke point also helps create beautifully crisp potatoes. For the final 10 minutes of roasting, I like to add a generous knob of butter to boost the flavour and give the potatoes an even deeper golden colour.”
For baby roast or crushed potatoes, the chef recommended olive oil as they don’t require the same high roasting temperature. Olive oil will give the potatoes a “lovely golden colour and plenty of flavour”.
During the last five minutes of roasting, the chef said he would drizzle the potatoes with a little extra virgin olive oil for an “extra layer of flavour”.
Many oils were recommended (Image: Getty)
Food expert and recipe developer Carly Campbell said: “Crispy roast potatoes never last long at my family table. Everyone loves that golden, crunchy outside and soft, fluffy centre. I am often asked which oil works best—avocado, sunflower or regular vegetable oil. Choosing an oil that handles high heat is important, but good preparation matters just as much.”
Carly said a refined avocado oil is the best choice as it handles heat well and has a light flavour, allowing the potatoes to become “beautifully golden and crisp” without adding too much flavour.
The food expert added: “Sunflower oil is another good option. It has a light flavour and creates a crisp, golden crust. Vegetable oil is also reliable, affordable and easy to find. If it is what you already have at home, it will still produce very good roast potatoes.”
If you prefer a richer flavour, goose or duck fat both give a deep, savoury taste and a gorgeous crisp crust.
Executive chef Sohan Bhandari at Colonel Saab also said there are a few great options, depending on dietary needs and the desired result.
For “exceptional results”, the chef recommended choosing an oil with a high smoke point and great flavour. This includes beef dripping or goose fat, which will produce the “crispiest, most richly flavoured” results.
Adding herbs can create an extra depth of flavour (Image: Getty)
The chef said: “For plant-based cooking, refined sunflower, mustard oil or peanut oil delivers outstanding crispiness without overpowering the potatoes.
“The key is to preheat the fat until it is shimmering before adding the potatoes. This ensures a perfectly crisp exterior and a fluffy centre.”
Avocado oil was recommended by a lot of the chefs, including Kim Woodward, executive chef of The Salt Room Brighton.
The chef said when it comes to perfect roasties, avocado oil is often considered the premium choice.
The expert explained: “Its naturally high smoke point makes it ideal for high-temperature roasting, helping potatoes develop a deeply golden, crispy exterior while staying fluffy inside.
“Unlike stronger-tasting oils, avocado oil has a mild, neutral flavour that lets the taste of the potatoes shine through. It is also rich in heart-healthy monounsaturated fats, making it a popular option for cooks looking to combine great results with nutritional benefits.”
Dominique Woolf, cookbook author and founder of Woolf’s Kitchen, said: “Sunflower, vegetable and avocado oil all work well for roast potatoes, as they can handle the high temperature needed to get them beautifully golden and crisp. Sunflower and vegetable oil are reliable, affordable choices, while virgin avocado oil has a subtle buttery flavour and gives the potatoes a slightly more premium finish.
“Once your roast potatoes come out of the oven, that’s when the real magic happens. My favourite twist is to toss them with my Chilli Crunch chilli oil, so the crispy onion, garlic, and chilli cling to every crunchy edge, adding layers of texture, heat, and umami. Finish with sliced spring onions and fresh coriander for the ultimate roast potato upgrade.”