Both olive oil and vegetable oil can be good options for roast potatoes, but they have some differences that may make one better than the other depending on your needs and preferences.
Smoke Point
One of the most important factors when choosing an oil for roast potatoes is the smoke point – the temperature at which the oil starts to smoke and degrade. Refined olive oils have a high smoke point around 400°F, while extra virgin olive oil has a lower smoke point around 375°F. Vegetable oils like canola, soybean and corn oil have smoke points between 400-450°F.
The high heat of roasting, usually around 400°F, means you’ll want to avoid extra virgin olive oil, which will smoke and burn at those temperatures. Refined olive oils or vegetable oils are better suited for roast potatoes.
Flavor
Extra virgin olive oil has a distinct flavor from its origin that can come through when used for roasting. This can complement certain foods nicely but may clash with the spices on your potatoes. Refined olive oil and vegetable oils have neutral flavors that won’t compete.
So for roast potatoes coated in herbs and spices, a flavorless oil like canola or corn may be ideal. But for simple roasted potatoes, the flavor of extra virgin olive oil can be a nice enhancement.
Cost
Extra virgin olive oil tends to be more expensive than vegetable oils. If cost is a concern, going with an inexpensive refined oil like canola or vegetable oil may be your best option.
| Oil | Smoke Point | Flavor | Cost |
|---|---|---|---|
| Extra Virgin Olive Oil | 375°F | Distinct olive flavor | Expensive |
| Refined Olive Oil | 400°F | Neutral flavor | Moderate |
| Vegetable Oil | 450°F | Neutral flavor | Cheap |
Nutritional Value
Olive oil is higher in beneficial monounsaturated fats compared to vegetable oils which tend to contain more inflammatory omega-6 polyunsaturated fats. So olive oil has an edge nutritionally.
However, both oils are high in calories and should be used in moderation. Overall, olive oil is considered one of the healthier high-fat cooking oils.
Olive oil nutrition (per tbsp)
- Calories: 119
- Fat: 13g
- Monounsaturated fat: 10g
- Vitamin E: 14% Daily Value
Vegetable oil nutrition (per tbsp)
- Calories: 124
- Fat: 14g
- Polyunsaturated fat: 8g
- Vitamin E: 19% Daily Value
Heat Tolerance
The fatty acid composition of olive oil makes it more heat stable than vegetable oils. This means it holds up better when exposed to high temperatures like roasting.
Vegetable oils are more prone to oxidation and producing harmful compounds when heated to their smoke point. For best results, vegetable oils should not be reused for roasting.
Olive oil has greater heat tolerance and can be safely reused several times for roasting at optimal temperatures. This makes it more versatile in the kitchen.
Accessibility
Vegetable oil tends to be widely available at any grocery store for a low price. Olive oil may have more limited accessibility depending on where you live. So for convenience and affordability, vegetable oil may be easier to obtain.
However, olive oil is increasingly common even in mainstream supermarkets. With some searching, quality extra virgin olive oils can be found at reasonable prices.
Taste
This is subjective, but many people enjoy the rich, fruity taste of extra virgin olive oil over vegetable oils when drizzled on roasted potatoes. The lighter, neutral taste of vegetable oil allows the potato flavor to shine.
It comes down to your taste preferences. Olive oil pairs nicely with herbs like rosemary, while vegetable oil complements spicy seasonings. Test out different oils to see which you prefer.
Sustainability
Olive oil production has lower environmental impacts compared to large-scale vegetable oil farming which relies heavily on pesticides, chemical fertilizers and GMO crops. Buying local olive oil supports small farms.
However, there are responsibly produced vegetable oils. Opting for certified sustainable palm oil, canola or soybean oil is an environmentally friendly choice.
Conclusion
For high heat roasting at temperatures around 400°F, refined olive oils and vegetable oils are best. Their high smoke points prevent burning and smoking.
Extra virgin olive oil adds great flavor, but should be avoided for roast potatoes due to its low smoke point. It’s better suited for uncooked uses.
Vegetable oil is more affordable and accessible. But olive oil offers more health benefits and often has a more pleasant flavor.
For the best results, look for a refined olive oil or vegetable oil with a high smoke point above 400°F. Either option can produce delicious roast potatoes.
Make sure to store oils properly in a cool, dark place to prevent rancidity. Never reuse oil that smells or looks off.
When it comes to roast potatoes, the most important factors are choosing an appropriate oil for high heat cooking and seasoning the potatoes well. Both olive oil and vegetable oil can make tasty roast potatoes when used correctly.
Try out each type of oil and see which gives you the flavor, nutrition and performance you prefer. The best oil for you will depend on your specific needs and tastes.
With its high smoke point and neutral flavor, vegetable oil is the wisest choice for most home cooks. But olive oil adds a nice richness when drizzled over freshly roasted potatoes straight from the oven.
By selecting the right oil and roasting your potatoes to crispy perfection, you can enjoy one of the most satisfying side dishes. Whichever oil you use, roast potatoes make a welcome addition to any meal.