A neutral oil that has a high smoke point is best, something like: sunflower oil, safflower oil, grapeseed, or canola oil.
If you want to increase your roast potato game and go for something ultra luxe, try duck fat. Duck fat is super rich and full of flavor.
Why not butter? Butter has a low smoke point and will burn and smoke in a 425°F oven.Pro roasted potato tips
Start potatoes in cold water: Starting the potatoes in cold water makes sure that the potatoes are par cooked through evenly.
Season twice: Salt the water when you’re cooking the potatoes (just like pasta) so the potatoes are seasoned. After they’re done getting roasted and crisp in the oven, finish them with flaky sea salt while still hot.
Don’t crowd the pan: Give the potatoes some space. These potatoes need a bit of social distancing so they can get their crispy on.
Use enough oil: If you want crispy potatoes, don’t skimp on the oil. I used 1/4 cup but if your roasting pan is really big you might need more.
Make sure to flip: After the first 15 minutes of roasting, it’s time to flip so the sides that haven’t had any contact with the pan get a chance to crisp.
