Roast potatoes are the cornerstone of a Sunday roast, but achieving a crispy exterior and fluffy interior can be tricky. The key is selecting the right fat. Most home cooks reach for olive oil, but one professional chef argues that avocado oil is superior.
Why Avocado Oil Works Best
Lauryn Bodden, food writer and founder of snack brand S'NOODS, told Simply Recipes that avocado oil has a higher smoke point—up to 260°C—compared to olive oil. This allows potatoes to roast at higher temperatures without burning, resulting in a "crispy, almost crunchy" texture with a creamy interior. Bodden added: "It's also neutral, so it lets the potato taste like a potato rather than the fat you cooked it in."
Olive oil, with its lower smoke point, can turn acrid and bitter when used for high-heat roasting. It may also lead to a smoke-filled kitchen and charred potatoes.
How to Cook Roast Potatoes with Avocado Oil
Bodden recommends using three to four tablespoons of avocado oil per two pounds (roughly 900 grams) of potatoes. Coat the potatoes generously and evenly for proper crispiness. Parboil them until tender, then shake them in a colander to create rough edges that become extra crispy when roasted.
