Roast potatoes get crispier with avocado oil or semolina flour

A professional chef advises replacing olive oil with avocado oil when roasting potatoes, noting its higher smoke point of up to 260 °C allows higher cooking temperatures without burnt flavor. The chef says avocado oil’s neutral taste lets the potato shine and prevents the acrid, bitter notes that can develop with olive oil.

Another cooking tip recommends coating potatoes with semolina flour, which absorbs steam and contains proteins that aid caramelisation, delivering a deep golden crust. The method works with any high‑smoke‑point fat, such as beef drippings, goose fat, or vegetable oil, and is praised for its simplicity and reliable results.