Roast potatoes are a favourite part of any roast dinner, but choosing the right oil can be tricky. With many recipes and oils available, chefs across the country have shared their preferences for achieving the perfect crunchy roastie.
Chefs' top oil choices
Tom Redwood, founder of GOOD PHATS, believes fat is the foundation of flavour. He says there isn't one best fat—it depends on the result you're after. Light avocado oil gives crisp, golden potatoes with a neutral flavour, while ghee adds a rich butter depth, and beef tallow brings a savoury richness.
Chef Stuart Garner from Nanna Tate recommends beef dripping or goose fat for "extra-crispy potatoes," as they can withstand high temperatures. For those avoiding animal fats, rapeseed oil is an excellent alternative with a high smoke point. He suggests adding a knob of butter for the final 10 minutes to boost flavour and colour.
Expert recommendations
Food expert Carly Campbell says refined avocado oil is the best choice for high heat and a light flavour. Sunflower oil is another good option, and vegetable oil is reliable and affordable. For richer flavour, goose or duck fat gives a deep, savoury taste.
Executive chef Sohan Bhandari at Colonel Saab recommends oils with a high smoke point, like beef dripping or goose fat, for the crispiest results. For plant-based cooking, refined sunflower, mustard oil, or peanut oil work well. He stresses preheating the fat until shimmering before adding potatoes.
Avocado oil and final touches
Kim Woodward, executive chef of The Salt Room Brighton, says avocado oil is often considered the premium choice due to its high smoke point and neutral flavour, which lets the potato taste shine. It's also rich in heart-healthy monounsaturated fats.
Dominique Woolf, cookbook author, notes that sunflower, vegetable, and avocado oil all work well. She recommends tossing roast potatoes with chilli oil and finishing with spring onions and coriander for an extra layer of flavour.
