Yum!
Lately I’ve been frying french fries in olive oil, and boy are they tasty. At least as tasty as frying them in Crisco or Lard. Regular vegetable oil and canola oil just taste too light when you make fries in 'em.
I should switch to whatever olive oil’s the cheapest, though, since you can’t really taste the olive oil per se: it’s gotta be the heaviness of the oil that makes them taste so full-flavored.
And another thing, I’ve been warned that olive oil has a low “smoke point”, but I haven’t had a problem with it either in my frier or or when I pan-fry chicken. Especially compared to canola oil, which would not smoke either, but would boil ferociously at a lower temperature than other oils and not get the fries done thoroughly (like boiling water on Everest.)
I knew a hot dog stand in Chicago that would cook their Polish or Italian sausages in the deep fryer. That added a real nice flavor to their fries. I guess it’s just another twist on the old McDonalds french fries trick.
Have you tried olive-oil potato chips (which you can get in some supermarkets)?
How do you make your French Fries at home? I’ve tried a few times to very mediocre results…
No! Don’t gives me Olive the elektr’k chair! She didn’t do anythings wrong!
Oh, wait…that kinds of olive oil fries! Never mind! Ack-gak-gak-gak! Gives me good ol’ spinikh ennyday…
I make them in a frier. I have a standalone frier that actually has a temperature control and I set it to 400, although I am thinking of going lower and seeing what happens. I have to stir the fries once or twice to make sure they come out even and don’t stick to each other, but other than that, I just wait until they “look right”. The difference between my fries and the ones you’d get in a fast food joint are they are bigger, and greasier since I don’t have a heater to put them under to make sure that they are still warm once the grease drips off. But that’s not necessarily a bad thing, especially when you fry them in olive oil.
One thing I haven’t been able to do though is to make them with the skins on. They taste even better with the skins on, but true to the Master’s Word, they tend to give me some intestinal distress sometimes when I fry 'em with the skins on. Dunno how restaurants that do this get away with it.