1. Moist cakes

    Oil keeps carrot cake and brownies moist for days.

  2. Stovetop popcorn

    A couple of tablespoons, a lid and a shake.

  3. Season cast iron

    A thin wipe of oil after washing keeps it in shape.

Crispy roast potatoes

Recipe · Made with cooking oil

Crispy roast potatoes

Serves 4About 1¼ hoursEasy

Method

  1. 1Heat the oven to 450°F. Pour the oil into a large roasting pan and put it in the oven to heat for 10 minutes.
  2. 2Boil the potatoes in the salted water for 8 to 10 minutes, until the edges are soft. Drain, leave to steam for 2 minutes, then shake them in the colander to rough up the edges.
  3. 3Carefully tip the potatoes into the hot oil (it will sizzle) and turn them to coat.
  4. 4Roast for 45 to 50 minutes, turning every 15 minutes, adding the garlic and rosemary for the last 15. Sprinkle with flaky salt.

  • Refined for high heat

    Refined oils handle frying and searing. Unrefined oils have more flavor but burn sooner.

  • Neutral flavor

    Canola, vegetable and sunflower taste of very little, which is what you want for baking.

  • Allergies

    Cooking for others? Check before using peanut oil.