Best Oil For Frying French Fries

French fry is a popular snack served hot, both gentle and crispy, and are commonly eaten as a part of lunch or dinner or as a snack, and that they typically seem at the menus of diners, speedy food restaurants, pubs, and bars.

They are normally salted and, relying on the country, can be served with ketchup, vinegar, mayonnaise, tomato sauce, or different neighborhood specialties. Fries may be crowned greater heavily, as inside the dishes of poutine or chili cheese fries. Chips may be made from candy potatoes as opposed to potatoes.

There are many good oils for frying french fries perfectly. One of these is refined peanut oil, sometimes regarded as the best oil for frying french fries. But then, there is no such thing as the best oil since there is a bunch of oil with slightly varying characteristics that does the job of frying your french fries to perfection in the same way and with similar results. It’s not necessarily the best oil for french fries, but it just a good oil for frying them for the following reason.

A good oil must have a smoking point higher than the temperature required to cook whatever is been cooked. Peanut oil strikes good on this since it has a high smoke point. The smoking temperature of refined peanut oil is 232 °C (450 – 500°F), which is much higher than the final temperature of 375°F required to properly fry French fries.

Aside from that, refined peanut oil has a very light and neutral taste, and is very economical and friendly to the pocket. The price is cheap and it can be used many times over and over again without getting bad, provided you store it properly. It is easy to find anywhere and affordable.

Although there are other cooking oils with the same or higher smoke point (pecan oil, avocado oil), peanut butter is fairly common and not expensive, a very popular oil in Chinese, South Asian, and Southeast Asian cuisine, consumed by millions of people daily.

What is the best oil for deep frying french fries?

Deep frying has to do with submerging food in hot oil. Deep frying is a good choice for frying French fries since at the right temperature, the heat will instantly cook the surface and trap the moisture inside the food. Ideal since French fries do not require frying for a long period or it will burn.

Deep frying is ideal because we are talking about an oil temperature of up to 350°F and even higher. Putting your French fries in oil at this temperature causes its surface to cook almost instantly. This hardens the surface, forming a type of seal that the oil cannot penetrate. While the moisture inside the food turns into steam, cooking the food from the inside and keeping the oil out of the food.

Since you are submerging your food in oil, you do not need an oil that will not break down and damage the taste and look of your precious fries. The preferred oil for frying French fries is oils with a high smoke point. This guarantees the oil can supply and also withstand the needed temperature without having to break down.

Some neutral oils like peanut, canola, vegetable, safflower, and grape-seed, are good for deep frying since they all have a smoke point well above 350°F. olive oil is a good oil but it is not ideal for deep frying since it has too low a smoke point to be useful for frying at high temperatures, as it will burn before it hits the temperature that gets you a golden-brown exterior.

Which oil does Mcdonald’s use for french fries?

Mcdonald’s is known for its delicious and crispy French fries. What then might be their secret? Is it the oil they use in frying? According to an article on their website, it is clearly stated that they make use of canola bend oil for cooking their world-famous fries.

So if you feel this is what helps them in achieving the perfect French fries, try it yourself and see what you get. Though there is more to preparing the perfect French fry than just the kind of oil you use. It requires some steps in prepping the potatoes before frying.

The Best Potatoes

High-starch potatoes like Idaho potatoes (also called Russet potatoes) are best for French fries. This variety is denser and contains the least amount of moisture. Finger potatoes – contain so much water that they will hollow out when fried as the water evaporates

How do you keep french fries crispy?

Fried potatoes are not meant to stay crispy forever, but it will be highly appreciated if they stay crispy long enough for you to experience the crunchy feeling as you enjoy your meal. So how do you keep your French fries crispy for a long time? The secret is simple, double frying!

But before double frying, there are some prepping steps you have to carry out to get crispy fries that stay crispy.

  • First thing first, soak them in cold water for some hours or even overnight. This will help in dissolving and removing the starch in the potatoes before you fry. Excessive starch in the potatoes is what absorbs moisture later into the fried potatoes, making them soggy.
  • Rinse them after you have finished soaking and you are ready to fry. This gets rid of the dissolved starch that has settled on the surface of the sliced potatoes. Those surface starch burn quickly in hot oil drying the outside of the fries too fast before the interior gets a chance to cook properly. So you might end up with burnt-looking and probably burnt-tasting French fries.
  • Now dry the potatoes piece properly to remove excess moisture that will cause the oil to splatter when frying.

Simple quick frying doesn’t work very well; it gives a thin delicate crust that’s quickly softened by the interior’s moisture. A crisp crust requires an initial period of gentle frying so that the starch in the surface cells has time to dissolve from the granules into a thicker, more robust layer.

Starch granules swell and eventually burst when heated with water. This is true of the crunchy outside, but it is also true of the fluffy inside of the french fry. If we want a perfect French fry, we need to give the potatoes’ starches a chance to gelatinize.

Starch granules, when heated in the presence of water, swell up and eventually burst into individual strands. The potatoes contain itself contains water, so even if you are frying, this still happens. This bursting of starch granules is what causes the inside of the French fries to be fluffy and is essential to forming a thick crispy crust on the outside.

By double frying, we give the starches time to swell and burst before caramelizing the exterior with higher heat. Par fry the potatoes first at a relatively low temperature of about 320°F to cook the inside and soften it to have a fluffy texture. Then we let them rest at room temperature to cool off.

This will give time for the starch granules to burst completely with the internal heat as it is cooling, thereby giving it more fluffiness and crisping the outside gradually. Now we do the second frying at a temperature of 375°F. The higher temperature will quickly dry up the outside of the fries crisping them up.

This time you do not have to worry about the inside not been properly cooked cause that is what the first frying was for; to cook the interior properly. So now, the second frying is just to get the crunchiness you want your French fries to have.

You can skip the processes above down to final frying. All you have to do is buy Pre-cooked frozen fries. They do not need to cook for long, so be rest assured the little heat that sips through the dried outside surface can do the cooking for you, leaving you with crispy French fries.

Why are my french fries not crispy?

A firm, crispy golden exterior and soft interior fry is the goal for a perfect French fry. But achieving this feat requires a knowledge of what makes the potatoes not turn out crispy when fried and avoiding it all the same. The primary cause of non-crispy fries that comes out limp and soggy, and sometimes over browned, is starch and sugar on and in the potato before frying reacting to the high heat.

To achieve perfect french fry results, we’re going to start by rinsing our potatoes and then coat them with a light layer of cornstarch before double frying them.

When restaurant French fries arrive at your table nice and hot, they’re delicious because (among many reasons) of a little thing called starch. All potatoes have starch. When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp.

When these same fries cool, the starches secrete moisture, which makes its way to the fries’ crust, leaving them soggy and limp. The secret to saving those fries: heat them again—with a few extra steps.

If you are concerned about cooked fries getting soggy, the trick is to never cover or enclose them. Spread them out on a metal rack on a tray in a warm oven. This is the reason why carry-out fries are almost always served in an open box, or a tray or little open-top paper bag.

Do you soak potatoes before frying?

Yes, you soak potatoes before frying, and no, you do not soak potatoes before frying. The answer depends on who is answering and what the person prefers when it comes to French fries. You can fry your potatoes without soaking them first and it will still come out fine.

But would you not prefer a perfectly done French fry to a finely done one? If you do, then you need to start soaking your potatoes before frying. To soak your potatoes, start by peeling and rinsing them to wash away the starch that spilled out as you were peeling. Slice them into the sizes you want, preferably the popular stick shape and size. Now place slices in the large bowl of water.

Make sure the water gets above the pieces. Allow them to soak in the water for about 2 hours or more, or even overnight if you can. That’s all, and your potatoes are soaking. When you are ready to turn them into fries, all you have to do is drain off the water and lay them on two baking sheets lined with paper towels. Blot them with paper towels to dry them.

What happens if you don’t soak potatoes before frying?

Soaking your potatoes, whether peeled, washed, or sliced into shape for fries, in cold water for hours helps in removing excess starch from the potatoes. When you don’t soak your potatoes before frying, it browns faster while cooking, as opposed to the inside which is cooking at a steady rate.

If it is removed at that point, you are likely to have a crispy French fry with an under-cooked interior. So you will be forced to continue frying to have a well-cooked interior, resulting in an almost burnt or burnt exterior as a result of excessive potato starch on the surface of the slices when frying.

Potatoes are also full of natural sugar. When we cut potatoes into small strips, we release some sugar on the surface of the potato strips. The sugar comes from starch which is composed of simple sugar chains. So if you don’t rinse them out first, the sugar on the outside will caramelize and burn in the hot oil, and then the starch on the inside will not have the chance to be cooked properly, which may cause the brown French fries to become weak and taste burnt.

Also, when you do not soak your potatoes before frying, they stick together and this does not help in achieving maximum crispness.

So a soak, even if it’s a half-hour soak in cold water, with occasional agitation, will rinse away surface sugars, giving us time to properly cook the inside of the potatoes before the outside begins to scorch.

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