Don't Skimp on the Oil To make crispy French fries from scratch you need oil to help the potatoes crisp up in the oven and give them a hint of that familiar French fry flavor. For this recipe, I use a basic, extra-virgin olive oil.
Refined peanut oil is the best oil to use for making french fries. You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.
If you are going to eat fried foods, fry them in olive oil. In fact, olive oil is an excellent frying oil. The fatty acid composition and the natural antioxidants in the oil give olive oil thermal resistance and protect the oil from breaking down under heat.
Multiple peer-reviewed studies have shown that olive oil is the best oil for frying. Olive oil outperformed vegetable, peanut, corn, soybean, sunflower and canola oils.
Their website states that “The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.”
Aside from high-quality extra virgin olive oil being well suited for deep frying, it's also a great way to impart flavor and keep it healthier. Chef Dory Ford of Aqua Terra Culinary deep fries with extra virgin olive oil because, as he says, “It's a more healthful way of cooking.”
In summary, use olive oil when you want its flavor in a dish and for moderate-heat cooking. Choose a vegetable oil when you want a cleaner flavor and for high-heat cooking. If you find yourself out of the oil called for in your recipe, we've found these oils can be used interchangeably the majority of the time.
Olive oil actually has a relatively high smoke point and is a safe, reliable option for frying. On top of that, it is one of the healthiest cooking staples around.
Corn Oil: Best All-Purpose Oil for Frying
Corn oil is a kind of vegetable oil—and it has a high smoke point like most other vegetable oils (around 450˚). It's good for deep-frying or shallow-frying in a skillet.
In conclusion, extra virgin olive oil is a favorite cooking ingredient among chefs for its health benefits, unique flavor, and texture. It adds depth to dishes and enhances the taste of food. Not only does it add flavor, but it also provides numerous health benefits that make it an ideal choice for cooking.
Nearly every Ramsay recipe, from his early days on Boiling Point to Uncharted and the current critic's darling, Scrambled starts with "just a drizzle" of his beloved EVOO. Ramsay knows that "liquid gold" packs flavor and healthy fats into every bite; he does not miss an opportunity to use it liberally.
We stick to a gold standard that helps us ensure we deliver you a great tasting McDonald's fry. It starts with the right potatoes, which we cut exactly right, and then use a canola-blend oil with just the right amount of flavoring.
Improperly cooked french fries are limp, greasy, or soggy and often over-browned. These problems all arise from the improper handling of starch and sugar when exposed to high heat.
Canola oil has a smoke point of 400⁰F while olive oil has a smoke point up to 470⁰F making it a better overall cooking fat for high heat cooking making it more versatile.
But we love olive oil for a sear or shallow fry. In fact, there are some things we use it for exclusively. But before we get into that, we just have to clear something up: Yes, olive oil has a lower smoke point than most neutral oils, but it's actually not that low—around 375°F, to be precise.
Consider the fact that the recommended temperature needed to deep-fry food is between 350 and 375 degrees Fahrenheit. Extra virgin olive oil actually holds a smoke point of somewhere around 410 degrees Fahrenheit. This is well above the recommended temperature needed to deep-fry food.
Many people who use Olive Oil tend to throw it away after they've fried or cooked with it because they don't realise it can be reused up to 5 times while it's still at its best.
Heart-healthy oils like safflower oil and rice bran oil are perfect because they can withstand frying temperatures of almost 500° F. You can also look to peanut oil and sunflower oil if you're frying at 450° F, or canola oil and vegetable oil to keep temperatures around 400° F.
We use a blend including canola and sunflower oils to cook with. Like all vegetable oils, it's cholesterol free. We use only 100% Aussie grown beef to serve you the best beef burgers, sourced from farmers across the country. Our Angus beef is 100% Aussie grown.
The now-cut and blanched fries are dipped in an “ingredient bath” which consists of dextrose and sodium acid pyrophosphate.
Soaking peeled, washed, and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.