Best oil to cook french fries in?

Answer 1

Soybean oil. I work in a potato processing plant and most of our french fries are cooked in soybean oil.

Answer 2

1

Answer 3

How to Make Ultracrispy Thin French Fries
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Difficulty: Moderately Easy
These thin, crispy fries are irresistible. If they're cut thin enough, they can be fried once to a golden crispness. For frying thicker cuts, see "Make French Fries," under Related eHows.
Things You'll Need

* tongs
* potatoes
* long cooking forks
* peanut oil
* deep-frying thermometers

Instructions

* STEP 1: Peel the potatoes and use a sharp kitchen knife or mandoline to cut them into thin strips about 1/16 inch thick. They should all be roughly the same size: no thicker than a strand of cooked spaghetti.
* STEP 2: Blot the potatoes dry with a clean linen kitchen towel or a generous number of paper towels. Be thorough.
* STEP 3: Pour 1 inch peanut oil into a 10-inch skillet. Clip the deep-fry thermometer to the rim of the skillet and submerge the tip in the oil.
* STEP 4: Heat the oil over medium heat to 300 degrees F.
* STEP 5: Add 2 c. potatoes and stir them with a long cooking fork to prevent them from sticking together. The oil will bubble rapidly, so be careful.
* STEP 6: Note that the oil temperature will drop at first, then begin to rise. When it reaches 350 degrees, pull out a few pieces, let them cool and taste them. They should need only a minute or two longer.
* STEP 7: Don't let the temperature of the oil exceed 375 degrees.
* STEP 8: When the fries are cooked and golden brown (continue to remove, cool and taste to be sure), remove them all with a skimmer and blot dry on a generous amount of clean paper towels.
* STEP 9: Repeat with other batches by allowing the oil temperature to drop back to 300 degree

Answer 4

Food expert Michael Jonsson reckons that horse fat produces the best fries of all. Obviously that is not something you can get at your average supermarket though, so regular vegetable oil will suffice. Remember to cook the chips twice though to get the crispy outside and the cooked inside.

Answer 5

I always used peanut oil because of it's high smoking point and because of the flavor being compatible with the overall character of french fries.
Remember, if your oil is smoking, it's turning into trans fats. Peanut oil starts smoking at 350, on the dot.

Answer 6

My vote would be for peanut oil..after it is cooled you can strain it and reuse it. It has one of the highest smoke points. I have used the same peanut oil for frying my turkey, chicken, and french fries.

Answer 7

Vegetable

Answer 8

grapeseed oil can get the hottest without smoking. and it is very rich in omega 3s. you can get it at asian stores. when making french fries, the hotter the oil, the better.

Answer 9

vegetable oil

Answer 10

vegetable oil