Have you tried making French fries with olive oil?
Olive oil gets written off as too delicate for frying, but it holds up fine as long as you watch your temp a little more closely than usual.
If you haven't tried it and want to, here's the recipe from Pompeian:
Fill a pot halfway with the Fry olive oil and bring it up to 300 over medium high, which takes about fifteen minutes.
Cut the potatoes into quarter inch sticks and let them sit in a bowl of water, then stir them gently with your hand to knock the starch loose. Lift them out into a colander rather than dumping the bowl, so the starch stays behind.
For the first fry, go two handfuls at a time for roughly three minutes and don't let them take on any color. They should bend and break without much resistance. Spread them on a tray in a single layer and let the oil come back to 300 before the next batch.
You can stop here and keep them covered in the fridge for a few days if you want to split the work up.
The final fry is at 350 for about five minutes, until they're golden. Toss them in a bowl with salt and pepper while they're still hot. The whole thing runs under an hour and a half, and a pound and a half of russets feeds four.
So is anyone here doing it differently? Would like to hear what's working.
