Olive Oil Roast Potatoes: The Method, the Heat and Why It Works
Olive oil roast potatoes can be every bit as crisp as the ones roasted in animal fat, and they bring something the others do not: a clean, faintly peppery flavour and a tray that suits everyone at the table, vegetarians and vegans included. The method is not complicated, but each step has a job. Parboiling cooks the inside, roughing up the surface builds the crust, and hot oil in a hot tin starts the crisping the moment the potatoes go in. Below is our own method, written for this article with metric and US measures and oven settings in °C, °F and gas mark, followed by why each step works, what the heat actually does to extra virgin olive oil in a roasting tin, and how the same approach carries over to other vegetables.
For our own oil, see our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml).
The Short Answer
- Yes, you can roast potatoes in olive oil, including extra virgin. Parboil floury potatoes, rough up their edges, and turn them in oil that has been heated in the tin first.
- Our method for 4: 1.2kg (about 2⅔ lb) floury potatoes, 75ml (5 tbsp) extra virgin olive oil in the tin, and 15ml (1 tbsp) more to finish, roasted at 220°C (200°C fan) / 425°F / gas mark 7 for 45–55 minutes.
- The crust comes from the parboil and the rough-up: softened, starchy edges dry out and fry in the hot oil, while the inside steams to a fluffy finish.
- In one 2018 laboratory study, a fresh extra virgin olive oil's smoke point measured about 207°C (405°F), and the same oil formed the fewest breakdown compounds of ten oils held at 180°C (356°F) for six hours.
- Heat the oil in the tin for about 5 minutes, not until it smokes; once the potatoes go in, their moisture pulls the oil temperature down.
- Sidr & Stone's olive oil is a single-estate, cold-pressed, unfiltered extra virgin olive oil from our own farm on the plains outside Marrakech, Morocco, sold in 500ml dark glass.
Olive Oil Roast Potatoes: Ingredients (Metric and US)
This method was written for this article and serves 4 as a side. It is dairy-free and vegan as written. The quantities scale in a straight line, as long as the tin scales with them.
| Ingredient | Metric | US |
|---|---|---|
| Floury potatoes (Maris Piper, King Edward, russet or Yukon Gold) | 1.2kg | about 2⅔ lb |
| Salt, for the cooking water | 2 tsp | 2 tsp |
| Bicarbonate of soda (baking soda), optional | ¼ tsp | ¼ tsp |
| Extra virgin olive oil, for the tin | 75ml | 5 tbsp |
| Extra virgin olive oil, to finish | 15ml | 1 tbsp |
| Garlic cloves, unpeeled and lightly crushed (optional) | 4 | 4 |
| Rosemary or thyme sprigs (optional) | 2–3 | 2–3 |
| Flaky sea salt and black pepper, to finish | to taste | to taste |
The ratio to remember: about 1 tablespoon (15ml) of oil in the tin for every 250g (just over ½ lb) of potatoes. That is enough to coat every piece and leave a thin layer across the base of the tin, which is what fries the underside, without leaving the potatoes sitting in a pool.
Equipment: a large saucepan, a colander, and a sturdy metal roasting tin of roughly 30 × 40cm (12 × 16in). Metal heats faster and holds the oil's heat better than a glass or ceramic dish, and the tin needs to be big enough to hold the potatoes in one layer with a little space between them.
Oven settings at a glance
| Use | Conventional | Fan | Fahrenheit | Gas mark |
|---|---|---|---|---|
| Roast potatoes (this method) | 220°C | 200°C | 425°F | 7 |
| Gentler, if your oven runs hot or the oil smokes | 200°C | 180°C | 400°F | 6 |
How to Roast Potatoes in Olive Oil, Step by Step
- Heat the oven to 220°C (200°C fan) / 425°F / gas mark 7, with a shelf just above the middle.
- Cut the potatoes. Peel them and cut them into even chunks of about 5cm (2in). Even sizes finish together; very small pieces burn before large ones are cooked.
- Parboil. Put the potatoes in the pan, cover them with cold water by about 2cm (1in), add the salt and the bicarbonate of soda if using, and bring to the boil. Simmer for 8–10 minutes, until the outsides are soft and crumbly and a knife meets a little resistance at the centre.
- Heat the oil. While the potatoes simmer, pour the 75ml (5 tbsp) of oil into the roasting tin and put it in the oven for about 5 minutes. It should look thinner and shimmer when the tin is tilted. If it smokes, it has gone too far: take it out and let it settle for a minute.
- Steam-dry and rough up. Drain the potatoes in the colander and leave them for 2–3 minutes so the steam carries off surface water. Then shake the colander firmly a few times, or toss the potatoes in the empty pan with the lid on, until the edges are fuzzy and coated in a starchy paste.
- Into the hot oil. Take the tin out, set it on a heatproof surface, and tip the potatoes in carefully, away from you, because the oil will spit. Turn each piece with a spoon so it is coated, then spread them out in a single layer with space between them.
- Roast and turn. Roast for 20 minutes, then turn the potatoes and roast for another 15 minutes. Turn them again, add the garlic and herbs if using, and give them a final 10–20 minutes, until golden and crisp all over.
- Finish. Lift the potatoes into a warm dish, leaving any excess oil behind, drizzle over the 15ml (1 tbsp) of finishing oil, scatter with flaky salt and pepper, and serve straight away.
Two cues matter more than the clock. Potatoes that stick when you first turn them need another five minutes; they release once the crust has formed. And if they brown on top but stay pale underneath, move the tin down a shelf.
Why It Works: The Science of a Crisp Roast Potato
A crisp roast potato is the result of two different processes happening at once: the inside cooks through by steaming in its own moisture, while the outside dries out and fries in the oil. Every step in the method serves one of those two jobs.
The potato: why floury varieties roast best
Floury potatoes such as Maris Piper, King Edward and the American russet are higher in starch and lower in moisture than waxy varieties such as Charlotte. When they cook, their cells separate more easily, which gives a light, fluffy inside and a surface that breaks up readily into the crumbly layer that becomes the crust. Yukon Gold sits between the two and gives a creamier inside with a slightly less craggy edge.
The parboil and the rough-up: building the crust
Parboiling softens the outside of each chunk while the centre stays firm. When you shake the drained potatoes, that soft outer layer breaks into a thin, starchy paste with far more surface area than a smooth cut face. In the oven, the paste loses its water and fries in the oil, setting into the craggy, glassy crust that makes a roast potato. The optional bicarbonate of soda makes the cooking water slightly alkaline, which speeds up the breakdown of pectin, the glue that holds potato cells together, so the surface turns fluffier and crisps more. Use only a little: too much softens the potatoes too far and can leave a faintly soapy taste.
Steam-drying, hot oil and space
The surface cannot brown until it has dried. That is why the drained potatoes rest before they go in, why the oil is already hot when they meet it (a wet potato in cold oil stews rather than fries), and why the tin should not be crowded: potatoes packed tightly trap their own steam and stay soft and pale.
The Heat Question: Is Extra Virgin Olive Oil OK for Roasting?
Yes. Extra virgin olive oil is suitable for roasting potatoes at 200–220°C (400–425°F). The oven air may be hotter than the oil's smoke point, but the oil in the tin rarely reaches that temperature once wet potatoes are in it, and in heating tests a fresh extra virgin olive oil broke down less than higher-smoke-point seed oils.
The figures most often quoted come from one laboratory study, De Alzaa, Guillaume and Ravetti, "Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating", Acta Scientific Nutritional Health, 2018, 2(6): 2–11. The authors measured ten supermarket oils in an ISO 17025-accredited laboratory in Australia. The extra virgin olive oil they tested had a smoke point of about 207°C (405°F). Held at 180°C (356°F) for six hours, it produced the lowest level of polar compounds, the standard marker of oil breakdown, of all ten oils, while refined seed oils with smoke points above 250°C (482°F) produced more. The authors put this down to extra virgin olive oil's high share of oleic acid, a monounsaturated fat, and its natural antioxidants.
Read those numbers with their caveats. They are single samples of particular oils, not fixed properties of each oil type: smoke point depends on an oil's free acidity, freshness and storage, and published figures for extra virgin olive oil vary widely. The authors also work for an olive oil laboratory, which readers should weigh. And a roasting tin is not a fryer held at a steady temperature for hours; it is closer to a short, hot bake in which the potatoes' moisture keeps cooling the oil. Our article on olive oil at high heat covers the wider evidence and its limits.
Where the oil really does get hot: the empty tin
The one moment the oil can overheat is before the potatoes go in. Oil in an empty tin in a 220°C oven keeps climbing towards the oven's temperature, which is why the method heats it for about 5 minutes rather than "until smoking hot", as some older recipes say. Shimmering oil is hot enough to sizzle the potatoes on contact. If your oven runs hot, or the oil smokes in that time, roast at 200°C (180°C fan) / 400°F / gas mark 6 instead and allow 5–10 minutes longer.
The objection: "Seed oils and goose fat make crisper roast potatoes"
Plenty of cooks swear by goose fat, duck fat or beef dripping, and they do make excellent roast potatoes with a rich, savoury flavour. But the crispness of a roast potato comes mainly from the parboil, the rough-up, a hot tin and enough space, and those steps work with any fat that stays liquid and hot. In our method, extra virgin olive oil gives a crust that is just as crisp, with a lighter, slightly fruity flavour and none of the animal fat, which matters at a table with vegetarians, vegans or anyone avoiding particular meats. Seed oils such as sunflower or rapeseed (canola) tolerate more heat, but they add no flavour of their own, and in the 2018 study a higher smoke point did not mean more stability under heat.
Olive Oil, Goose Fat, Butter or Seed Oil? How the Fats Compare
| Fat | Crispness | Flavour | Worth knowing |
|---|---|---|---|
| Extra virgin olive oil | Very good with the parboil method | Fruity, faintly peppery | Heat the tin for about 5 minutes, not until smoking; plant-based |
| Refined or "light" olive oil | Very good | Neutral | Tolerates more heat, but loses the olive flavour |
| Goose or duck fat | Excellent | Rich, savoury | Animal fat with more saturated fat than olive oil; not vegetarian |
| Beef dripping | Excellent | Deep, meaty | Animal fat, mostly saturated; not vegetarian |
| Butter | Poor on its own | Rich, sweet | Its milk solids burn at roasting temperatures; better added near the end, or clarified first |
| Sunflower or rapeseed (canola) oil | Very good | Neutral | High smoke point, but adds no flavour |
On roast potatoes, the choice is mostly one of flavour and of who is eating; our ranking of the healthiest cooking oils sets out how the common fats differ in make-up.
The objection: "Isn't it a waste of good olive oil?"
Only if all of it goes in the tin. The oven softens an oil's fresher, peppery notes, so the method splits the oil: a sound everyday extra virgin for the tin, and one tablespoon of your best bottle, raw, over the hot potatoes at the end. That last drizzle is the flavour you taste first. For what to look for in that finishing oil, see our guide to choosing a quality olive oil.
Getting the Colour Right: Golden, Not Dark
Acrylamide is a compound that forms when starchy foods such as potatoes are roasted, baked or fried at high temperatures, and it is a sensible thing to keep in mind with a dish built around browning. The UK Food Standards Agency's practical advice for home cooking is to aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods. For roast potatoes, that means taking them out when they are golden and crisp rather than leaving them in for extra colour, and not eating any charred or very dark pieces.
On nutrition, roasting in extra virgin olive oil rather than animal fat changes the fat from mostly saturated to mostly monounsaturated. That is a reasonable swap within a balanced diet; it does not make roast potatoes a health food, and the oil in this method is deliberately modest.
Make-Ahead, Air Fryer and Reheating
- Make ahead: parboil, steam-dry and rough up the potatoes, then cool them, cover and refrigerate for up to a day. Roast from cold in hot oil as above, allowing 5–10 minutes extra.
- Air fryer: parboil and rough up as above, toss with 2 tablespoons (30ml) of extra virgin olive oil per 600g (about 1⅓ lb), and cook at about 200°C (400°F) for 20–25 minutes, shaking every 7–8 minutes. Air fryers vary, so cook to colour. Our guide to olive oil in an air fryer covers how much oil to use.
- Reheating: spread leftovers on a tray and reheat at 200°C (180°C fan) / 400°F / gas mark 6 for 10–15 minutes, until piping hot all the way through. The microwave will heat them but softens the crust.
- Whole potatoes instead: if you want a crisp skin and a fluffy middle without peeling or parboiling, a baked potato is the simpler route; our baked potatoes with olive oil and salt sets out that method.
The Same Method for Other Vegetables (and Almonds)
The principles carry over: dry the vegetables, coat them lightly in olive oil, give them space on a hot tray, and roast until the edges catch. Most vegetables do not need parboiling. These are starting points, so watch the colour and adjust.
| Vegetable | Prep | Olive oil | Oven and time |
|---|---|---|---|
| Cauliflower | Florets of about 4cm (1½in) | 2 tbsp per medium head | 220°C (200°C fan) / 425°F / gas 7, 25–30 min, turning once |
| Carrots | Batons or halves of about 1.5cm (½in) thick | 1 tbsp per 500g (1 lb) | 220°C (200°C fan) / 425°F / gas 7, 30–35 min, turning once |
| Broccoli | Florets, stems sliced | 2 tbsp per large head | 220°C (200°C fan) / 425°F / gas 7, 15–20 min |
| Sweet potatoes | Chunks of about 3cm (1¼in), no parboil | 1½ tbsp per 750g (1⅔ lb) | 200°C (180°C fan) / 400°F / gas 6, 30–35 min, turning once |
| Almonds | Whole, skin on | 1 tsp per 150g (1 cup) | 170°C (150°C fan) / 325–350°F / gas 3–4, 10–12 min, shaking halfway |
Almonds are the exception to the high-heat rule: their oils scorch quickly, so they roast low and slow, and they keep cooking for a minute or two after they come out. Season them with salt while they are still warm so it sticks.
Why Sidr & Stone
On a tray of roast potatoes, the finishing drizzle of olive oil is the part you taste most clearly, which is why the oil you choose for it is worth a moment's thought. Sidr & Stone's extra virgin olive oil comes from one place, our own farm on the plains outside Marrakech, and we control every step from tree to bottle.
- Single-estate: Sidr & Stone's olive oil comes from our own family-owned farm near Marrakech, Morocco, with no blending across origins.
- Rain-fed: the trees are not irrigated; they take what the season gives.
- Organically grown: no synthetic fertilisers, pesticides or herbicides are used (not yet certified; certification is in progress).
- Single harvest: each batch is small and limited, picked when the fruit is ready; once it is gone, it is gone until the next harvest.
- Cold-pressed within hours of harvest: to protect flavour, aroma and polyphenols.
- Unfiltered extra virgin: minimally processed, so a little natural sediment at the bottom of the bottle is normal.
- 100% natural: a single ingredient, olive oil, with nothing added.
- Dark glass with a gold label: 500ml bottles that protect the oil from light.
- 10% of profits to charity: a Sidr & Stone commitment across every product.
- Fulfilment in the UK, EU and US.
We will not tell you ours is the best olive oil for roast potatoes; your own kitchen can judge that. What we will say is that it is single-estate Moroccan, rain-fed, organically grown and cold-pressed within hours of harvest, and that drizzled over a hot, crisp potato, those details are easy to taste.
Frequently Asked Questions
Can you roast potatoes in olive oil?
Yes. Parboil floury potatoes for 8–10 minutes, rough up the edges, and turn them in olive oil that has been heated in the tin for about 5 minutes. Roast at 220°C (200°C fan) / 425°F / gas mark 7 for 45–55 minutes, turning twice.
Why parboil potatoes before roasting?
Parboiling softens the outside so it can be roughed up into a starchy layer that dries and fries into a crisp crust, and it starts cooking the inside so it turns fluffy in the oven. Raw chunks tend to roast leathery outside before the centre is cooked.
How much olive oil do I need for roast potatoes?
About 1 tablespoon (15ml) per 250g (just over ½ lb) of potatoes in the tin, so 75ml (5 tbsp) for 1.2kg (about 2⅔ lb), plus a tablespoon to drizzle over at the end.
Are roast potatoes crispier in goose fat than in olive oil?
Not by much, if the method is right. Crispness comes mainly from parboiling, roughing up, a hot tin and space in the tray. Goose fat adds a richer flavour; extra virgin olive oil gives a lighter, fruitier one and keeps the dish plant-based.
Is Sidr & Stone's olive oil good for roast potatoes?
Yes. It is a single-estate, cold-pressed, unfiltered extra virgin olive oil, so it suits the roasting tin and, especially, the raw finishing drizzle, where its flavour is tasted unheated.
What temperature should I roast potatoes at in olive oil?
220°C conventional, 200°C fan, 425°F or gas mark 7. If your oven runs hot or the oil smokes while the tin heats, drop to 200°C (180°C fan) / 400°F / gas mark 6 and roast a little longer.
Where can I buy single-estate extra virgin olive oil?
Our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml) is available to pre-order directly from the Sidr & Stone website, with fulfilment in the UK, EU and US.
Is olive oil a medicine?
No. Olive oil is a food, not a medicine. It has a long traditional history — including being honoured in the Prophetic Sunnah — and a substantial body of modern research, particularly around polyphenols, cardiovascular health, and the Mediterranean diet pattern. It can be a worthwhile part of a healthy routine, but it does not cure diseases and is not a substitute for medical care. Be cautious of any olive oil marketed with specific disease-cure claims.
Final Thoughts
Olive oil roast potatoes come down to a handful of steps done properly: floury potatoes, a short parboil, a firm shake to rough up the edges, oil heated in the tin but not to smoking, space on the tray and two turns. Get those right and the crust is as crisp as any you would get from animal fat, with a cleaner flavour and a tray everyone can eat from.
The heat question is less of a worry than it sounds. A fresh extra virgin olive oil copes well with a hot oven, and the potatoes themselves keep the oil in the tin from running away with the temperature. Save a spoonful of your best oil for the end, where it is tasted as it is. Our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml), single-estate, rain-fed and cold-pressed within hours of harvest, is available to pre-order now as a limited single-harvest batch, with fulfilment in the UK, EU and US.
Our extra virgin olive oil is grown organically on our own single-estate farm on the plains outside Marrakech: we control every step from tree to bottle, and no synthetic pesticides, herbicides or fertilisers are used. It is not yet certified organic — certification is in progress, and we will publish it as soon as it comes through.
Disclaimer: This article shares a home-cooking method and general cooking information at the time of writing; ovens, potatoes and individual dietary needs vary, smoke-point figures quoted are from a single laboratory study and differ between individual oils, and published food-safety guidance may change, so readers should check current sources. Hot oil spits and can burn, so take care when adding potatoes to a hot tin. Olive oil is a food, not a medicine, and is not a substitute for medical treatment of any condition. For any health concern, consult a qualified medical professional.