best oil for roast potatoes: goose fat, sunflower or olive oil?
For the crispiest roast potatoes you need a fat that can sit in a 200–220°C oven without smoking, and a potato surface that has been roughed up and dried. Goose fat gives the most flavour. A heat-stable neutral oil such as high-oleic sunflower gives the most reliable crunch, costs less and happens to be vegan. Extra virgin olive oil is the one most likely to disappoint.
How the fats compare
| Fat | Approx. smoke point | Flavour | Verdict |
|---|---|---|---|
| High-oleic sunflower oil | ~230°C | Neutral | Crisp and reliable at full heat; vegan |
| Goose or duck fat | ~190°C | Rich, savoury | The traditional favourite; watch the temperature |
| Beef dripping | ~200°C | Deep, meaty | Old-school and very good |
| Refined rapeseed oil | ~220°C | Neutral | A solid everyday choice |
| Extra virgin olive oil | ~190°C | Peppery, grassy | Tasty but tends to smoke and brown unevenly |
| Butter | ~150°C | Rich | Burns — add a knob at the end instead |
Smoke points are approximate, but the order holds. The fuller table is in our smoke point guide.
Why the fat has to be hot before the potatoes go in
A crust forms when the wet, starchy surface of a parboiled potato hits fat that is already hot. The water flashes off, the starch sets and browns, and the outside turns glassy and crisp. Potatoes added to cold fat simply soak it up and steam. That is why every good method starts by heating the fat in the tin, and why the fat's heat tolerance matters more than people expect.
A reliable method
- Choose floury potatoes — Maris Piper, King Edward or Rooster. Peel and cut into large, even chunks.
- Parboil in well-salted water for 8–10 minutes, until the edges are soft but the centre is still firm.
- Drain and steam-dry for 3–5 minutes in the colander. This step matters: surface water is the enemy of a crust.
- Rough them up. Shake the colander or tip the potatoes back into the pan with the lid on and give them a good toss. You want fluffy, broken edges.
- Heat the fat. Put 4–5 tablespoons of fat per kilo of potatoes into a large roasting tin and heat it in the oven at 200°C fan (220°C conventional) for 10 minutes.
- Add the potatoes carefully — they should sizzle — and turn them to coat. Leave space between them.
- Roast for 45–60 minutes, turning once or twice, until deep golden all over.
- Season at the end with flaky salt, and add rosemary or garlic in the last 10 minutes so they don't burn.
Goose fat or oil?
Goose fat is traditional for a reason: the flavour is wonderful and the crust is excellent. Its limits are the price, the fact that it isn't suitable for vegetarian or vegan guests, and a lower smoke point that means a very hot tin can start to smoke.
A heat-stable neutral oil gives you most of the crunch with none of those drawbacks. High-oleic sunflower oil is built for exactly this: around 230°C, stable through a long roast, and no flavour of its own, so the potato, salt and herbs do the talking. If you want some of both, a mix of oil and a spoonful of goose fat works well. For more on why stability matters as much as smoke point, see What Is High-Oleic Sunflower Oil?
Adding flavour without burning it
Delicate, flavourful oils don't belong in a 220°C tin, but they are excellent on the finished potatoes:
- A drizzle of garlic oil over the hot potatoes as they come out of the oven.
- A thin thread of pumpkin seed oil with flaky salt — nutty and very good with a Sunday roast.
- A knob of butter and chopped parsley tossed through at the very end.
The rule is simple: cook with a stable fat, finish with a flavourful one. We explain the idea in What Is a Neutral Oil?
Common problems
- Soggy potatoes: the fat wasn't hot enough, the tin was crowded, or the potatoes were still wet.
- Smoking oven: the fat is past its smoke point. Use a more heat-stable fat or drop the temperature slightly.
- Stuck to the tin: the potatoes went into fat that wasn't hot. Leave them undisturbed for the first 20 minutes so the crust can set.
- Pale on top: turn them halfway, and make sure there is enough fat to coat every side.
Making them ahead
Parboil and rough up the potatoes the day before, cool them on a tray and keep them uncovered in the fridge — the surface dries out further, which helps the crust. Roast from cold on the day, allowing a few extra minutes.
Frequently asked questions
What is the best oil for roast potatoes?
A heat-stable oil that can take a 200–220°C oven without smoking. High-oleic sunflower oil is a reliable choice: neutral in flavour, around 230°C and suitable for vegans. Goose fat gives more flavour but has a lower smoke point.
Are roast potatoes better with goose fat or oil?
Goose fat gives the richest flavour; a heat-stable neutral oil gives an equally crisp crust, costs less and suits vegetarian and vegan guests. Many cooks mix the two.
Can I use olive oil for roast potatoes?
You can, but extra virgin olive oil tends to smoke in a very hot tin and its flavour changes with heat. A neutral, heat-stable oil gives more consistent results.
How much oil do I need for roast potatoes?
About 4–5 tablespoons per kilo of potatoes — enough to coat every piece and leave a thin layer in the tin.
What temperature should I roast potatoes at?
200°C fan (220°C conventional), with the fat preheated in the tin for 10 minutes before the potatoes go in.
How do I make vegan roast potatoes crispy?
Use a heat-stable neutral oil such as high-oleic sunflower, preheat it well, parboil and rough up the potatoes, and dry them thoroughly before roasting.
The short version
Parboil, dry, rough up, and roast in fat that is already hot. Goose fat gives the flavour; high-oleic sunflower oil gives a dependable crunch at full heat and works for everyone at the table. Finish with salt, herbs and, if you like, a drizzle of something flavourful after they come out of the oven.
