Roast Potatoes with Olive Oil (2024)

FAQs

Can I use olive oil instead of vegetable oil for roast potatoes? ›

Extra virgin olive oil has a lower smoke point and may impart a slightly bitter taste when exposed to high heat. However, you can drizzle extra virgin olive oil over the potatoes once they're cooked for an added burst of flavour.

Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

For a lot of people, the concern is one of health, specifically that olive oil, with its relatively low smoke point of 325 to 375°F (165 to 190°C), degrades more than other oils when exposed to high heat.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Then make sure oven is preheated and get fat nice and hot before you add the potatoes. The best for crispy potatoes is goose or duck fat or even lard but I as a little healthier have success also with a simple vegetable oil. You always should preheat the oven and get that fat nice and hot.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Why do you soak potatoes in water before roasting? ›

Soaking your sliced potatoes in the ice water before roasting them in the oven can draw out extra starch, allowing the spuds to cook up extra crunchy on the outside. As you slice up your potatoes into bite-sized cuts, simply toss each piece into the cold bowl. Then, allow them to rest and chill.

If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.

Medium-heat cooking: For roasting, both olive oil and vegetable oil will work, though the former will add more flavor. "For baking, most recipes use vegetable oil, so it doesn't [add] flavor," says Chavez.

You can make crispy french fries at home with olive oil. Read on to learn the secret to crispy fries and why olive oil is great for frying! Researchers in Spain made a remarkable discovery. Vegetables, such as potatoes, have more nutrients when fried in extra virgin olive oil then when boiled.

But, if you take just about any variety of firm vegetables, cut them up, toss them in some seasoning and excellent olive oil, then roast them in a high-heated oven, they will turn irresistibly tasty.