A recipe developer has claimed that the secret to the perfect roast potato lies in the oil, specifically a 50/50 blend of vegetable and olive oil. TikTok creator Amy Sheppard advised ditching traditional goose fat in favour of this combination, but when put to the test, the results were mixed.
Ellen Jenne, writing for the Express, tried the method and found that the oil mixture produced an uneven roast, with only about half the potatoes turning golden brown. The crust was understated and reminiscent of childhood roasties, but not as crisp as hoped.
Jenne noted that using oil requires a higher oven temperature of 220°C, and the oil must be piping hot to avoid greasy spuds. However, she concluded that the two-oil blend did not outperform using a single type of oil, and the flavour was neutral, allowing other seasonings to shine.
For those seeking uniform crispiness, Jenne recommended mayonnaise over oil, as it provides a more consistent crunch and a luxurious flavour without being overly rich. She also questioned the cost of olive oil in the current economic climate.
Ultimately, the experiment showed that while oil-roasted potatoes hold nostalgic appeal, the combination of two oils does not deliver extraordinary results. The search for the perfect crispy roast potato continues.
