Roast potatoes can complement various meals, and the choice of oil is crucial. Olive oil is recommended for Italian-style potatoes, while grape seed oil suits Spanish preparations. For classic roast potatoes, olive oil is common, but rapeseed or canola oil is better for high temperatures. Butter can create a tender texture, and goose or duck fat is popular in Britain and Ireland. Chef Antonia Lofaso suggests that par-boiling is not necessary for perfect roast potatoes, but drying them after boiling can help achieve a crisp exterior and moist interior.
""If I'm doing Italian potatoes and I'm putting Parmesan cheese on them or basil and something like that, I'm definitely going with an olive oil.""
""Perfect roast potatoes I actually think work really well when you don't boil.""
""If you completely dry out the potatoes after par-boiling and then smash them, this can lead to a good balance between a crisp exterior and moist interior.""
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