{"id":563807,"date":"2026-08-09T14:08:11","date_gmt":"2026-08-09T14:08:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/nz\/563807\/"},"modified":"2026-08-09T14:08:11","modified_gmt":"2026-08-09T14:08:11","slug":"i-asked-chefs-which-oil-makes-the-crispiest-roast-potatoes-and-one-came-up-again-and-again","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/nz\/563807\/","title":{"rendered":"I asked chefs which oil makes the crispiest roast potatoes \u2014 and one came up again and again"},"content":{"rendered":"

There are so many different oils you can use to make crispy roast potatoes, but which one is the best?\"Crispy<\/p>\n

Adding herbs can create an extra depth of flavour(Image: Getty)<\/p>\n

Roast potatoes are widely regarded as the highlight of a roast dinner. Yet with countless online recipes<\/a> suggesting different techniques and oils, it can be challenging to determine which approach yields the best results.<\/p>\n

While experimentation can be enjoyable, oils are also becoming progressively more costly.<\/p>\n

To help, I asked various chefs from around the country to find out which oil they favour for producing delicious, crispy roasties<\/a> and what they would advise. The responses varied, with chefs clarifying that while several oils are available, a handful emerged as the best.<\/a><\/p>\n

Tom Redwood, founder of GOOD PHATS, said: “I’m a firm believer that fat is the foundation of flavour, and roast potatoes are the perfect example of why the fat you choose really matters.<\/p>\n

“There isn’t one best fat-it depends on the result you’re after. Light avocado oil gives you beautifully crisp, golden potatoes with a clean, neutral flavour that lets the potato shine.<\/p>\n

“Ghee adds a rich, butter depth that’s brilliant with roast chicken, while beef tallow brings a deep, savoury richness that’s hard to beat alongside roast beef or pork.”<\/p>\n

\"Woman<\/p>\n

Many oils were recommended(Image: Getty)<\/p>\n

Regardless of which fat you select, the oil expert suggested incorporating a few sprigs of fresh thyme and sage, along with some crushed garlic cloves, during the final five to 10 minutes of cooking to add an appealing extra dimension of flavour.<\/p>\n

Chef Stuart Garner from Nanna Tate advised using beef dripping or goose fat to obtain “extra-crispy potatoes,” as these fats can tolerate high temperatures. The chef added: “If you prefer not to use animal fats, rapeseed oil is an excellent alternative. Its high smoke point also helps create beautifully crisp potatoes. For the final 10 minutes of roasting, I like to add a generous knob of butter to boost the flavour and give the potatoes an even deeper golden colour.”<\/p>\n

For baby roast or crushed potatoes, the chef suggested olive oil, as they don’t need the same elevated roasting temperature. Olive oil will provide the potatoes with a “lovely golden colour and plenty of flavour”.<\/p>\n

In the final five minutes of roasting, the chef explained that he would drizzle the potatoes with a touch of extra-virgin olive oil for an “extra layer of flavour”.<\/p>\n

Food expert and recipe developer Carly Campbell said: “Crispy roast potatoes never last long at my family table. Everyone loves that golden, crunchy outside and soft, fluffy centre. I am often asked which oil works best: avocado, sunflower or regular vegetable oil. Choosing an oil that handles high heat is important, but good preparation matters just as much.”<\/p>\n

Carly explained that refined avocado oil is the optimal choice, as it withstands heat well and has a subtle flavour, allowing the potatoes to turn “beautifully golden and crisp” without overwhelming their natural taste. The food expert added: “Sunflower oil is another good option. It has a light flavour and creates a crisp, golden crust. Vegetable oil is also reliable, affordable and easy to find. If it is what you already have at home, it will still produce very good roast potatoes.”<\/p>\n

For those who favour a more indulgent taste, goose or duck fat both deliver a deep, savoury flavour and a wonderfully crisp crust.<\/p>\n

Executive chef Sohan Bhandari at Colonel Saab also noted that there are several excellent options available, depending on dietary requirements and the outcome you’re after.<\/p>\n

For “exceptional results”, the chef recommended selecting an oil with a high smoke point and great flavour, such as beef dripping or goose fat, which will yield the “crispiest, most richly flavoured” results.<\/p>\n

\"Taking<\/p>\n

It’s important to use a fat which can be heated to high temperatures(Image: Getty)<\/p>\n

The chef said: “For plant-based cooking, refined sunflower, mustard oil or peanut oil delivers outstanding crispiness without overpowering the potatoes.<\/p>\n

“The key is to preheat the fat until it is shimmering before adding the potatoes. This ensures a perfectly crisp exterior and a fluffy centre.”<\/p>\n

Avocado oil came highly recommended by numerous chefs, among them Kim Woodward, executive chef of The Salt Room Brighton.<\/p>\n

According to the chef, avocado oil is widely regarded as the premium choice for achieving the perfect roastie.<\/p>\n

The expert explained: “Its naturally high smoke point makes it ideal for high-temperature roasting, helping potatoes develop a deeply golden, crispy exterior while staying fluffy inside.<\/p>\n

“Unlike stronger-tasting oils, avocado oil has a mild, neutral flavour that lets the taste of the potatoes shine through. It is also rich in heart-healthy monounsaturated fats, making it a popular option for cooks looking to combine great results with nutritional benefits.”<\/p>\n","protected":false},"excerpt":{"rendered":"There are so many different oils you can use to make crispy roast potatoes, but which one is…\n","protected":false},"author":2,"featured_media":563808,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[138,10931,111,139,69],"class_list":["post-563807","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business","tag-business","tag-food-and-drink","tag-new-zealand","tag-newzealand","tag-nz"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/563807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/comments?post=563807"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/563807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media\/563808"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media?parent=563807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/categories?post=563807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/tags?post=563807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}