Roast potatoes are widely regarded as the highlight of a roast dinner. Yet with countless online recipes suggesting different techniques and oils, it can be challenging to determine which approach yields the best results.
While experimentation can be enjoyable, oils are also becoming progressively more costly. To help, I asked various chefs from around the country to find out which oil they favour for producing delicious, crispy roasties and what they would advise. The responses varied, with chefs clarifying that while several oils are available, a handful emerged as the best.
Chefs' Recommendations
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."
Regardless of which fat you select, the oil expert suggested incorporating a few sprigs of fresh thyme and sage, along with some crushed garlic cloves, during the final five to 10 minutes of cooking to add an appealing extra dimension of flavour.
Animal Fats and Alternatives
Chef Stuart Garner from Nanna Tate advised using beef dripping or goose fat to obtain "extra-crispy potatoes," as these fats can tolerate 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 suggested olive oil, as they don't need the same elevated roasting temperature. Olive oil will provide the potatoes with a "lovely golden colour and plenty of flavour". In the final five minutes of roasting, the chef explained that he would drizzle the potatoes with a touch of extra-virgin olive oil for an "extra layer of flavour".
Avocado Oil: A Top Choice
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 explained that refined avocado oil is the optimal choice, as it withstands heat well and has a subtle flavour, allowing the potatoes to turn "beautifully golden and crisp" without overwhelming their natural taste. 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."
For those who favour a more indulgent taste, goose or duck fat both deliver a deep, savoury flavour and a wonderfully crisp crust.
Expert Tips for Perfect Roasties
Executive chef Sohan Bhandari at Colonel Saab also noted that there are several excellent options available, depending on dietary requirements and the outcome you're after. For "exceptional results", the chef recommended selecting an oil with a high smoke point and great flavour, such as beef dripping or goose fat, which will yield the "crispiest, most richly flavoured" results.
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 came highly recommended by numerous chefs, among them Kim Woodward, executive chef of The Salt Room Brighton. According to the chef, avocado oil is widely regarded as the premium choice for achieving the perfect roastie.
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."
