Roast potatoes are a staple of the Sunday roast, but achieving a perfectly crispy shell with a fluffy centre can be tricky. Many home cooks instinctively reach for olive oil, yet one professional chef argues that a different oil yields far superior results.
Lauryn Bodden, a food writer and founder of snack brand S'NOODS, recommends using avocado oil instead. Speaking to Simply Recipes, she explained that avocado oil has a higher smoke point than olive oil, allowing potatoes to be roasted at higher temperatures without burning.
Bodden noted that olive oil can develop an acrid, bitter taste when used at high heat for roasting. Avocado oil, with a smoke point of up to 260°C, produces potatoes that are “crispy, almost crunchy with a creamy interior”. She added that its neutral flavour lets the potato taste like a potato rather than the fat it was cooked in.
For best results, use three to four tablespoons of avocado oil per two pounds (approximately 900 grams) of potatoes, ensuring they are thoroughly and evenly coated. Parboil the potatoes first, then shake them in a colander to create craggy edges that crisp up beautifully during roasting.
