Originally Posted by malpasc:
“I'd never use olive oil for roasting potatoes or any other veg really.
Personally I don't think you can beat goose or duck fat for roast potatoes.
If I was going to use a vegetable or plant oil I'd probably use sunflower oil as it doesn't impart too much flavour and can handle high temperatures quite well.”
Funnily enough I use olive oil
exclusively for my roast potatoes.
I boil the spuds until they are just about cooked through, steam them dry, put them on a cold baking sheet, flatten slightly so they crack (you need to do this carefully) then drizzle with extra virgin olive oil, sea salt, black pepper and a smidgin of dried thyme on each one. Then into the oven for 45-50 minutes without turning them. They come out fantastically crispy and full of flavour. Whenever I do a roast everyone demands them. They also ask for them with other meals too.