Roast potatoes are a classic dish, but getting a crispy shell with a fluffy inside can be difficult. One professional chef has shared a simple swap that improves results.
Why avocado oil works better
Lauryn Bodden, food writer and founder of snack brand S'NOODS, told Simply Recipes that avocado oil is superior to olive oil for roasting potatoes. Avocado oil has a higher smoke point, up to 260°C, allowing potatoes to roast at higher temperatures without burning.
Bodden explained that olive oil can turn "acrid" and "bitter" when used at high heat, affecting the flavor of the potatoes. Avocado oil, on the other hand, is neutral and lets the potato taste like itself.
How to use avocado oil
The chef recommends using three to four tablespoons of avocado oil per two pounds (approximately 900 grams) of potatoes. Coat the potatoes evenly for the best crunch. For extra crispiness, parboil the potatoes until tender, then shake them in a colander to create rough edges that crisp up during roasting.
