In article >, Mort > wrote:
>Steve Pope wrote:
>
>> Julie Bove > wrote:
>>
>>> "Zephirys" > wrote in message
>>
>>>> Which is the best oil between olive and sunflower one, in order to get
>>>> proper french fries?
>>
>>> I don't think you can deep fry in olive oil.
>>
>> You can't. Or anyway, it's an extremely poor idea. Even if it
>> didn't smoke, it would vaporize.
>>
>> I do however oven-roast poatatoes brushed/tossed with olive oil
>> and salt, which works.
>>
>> Steve
>>
>
>
>Some Chefs do. Mario Batali is a proponent of it. I've had good experiences
>with it for certain preparations. You do need to control the max temp.
>
>No, it doesn't vaporize.

It doesn't vaporize because the oil and potatoes are starting
off room temp. The olive oil does not have time to vaporize
in the time that it takes the potatoes to cook. Instead, they
just brown. Something like 20 minutes at 425F and another 10 at 300F.

I've tried various oven roasting methods (include ice-bath,
double-heating etc.) and this simple approach works well. You do
need small, ideally baby, white potatoes for it to work really well.

Steve