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Potato fries with too much olive oil?

Answered on September 12, 2014
Created May 09, 2013 at 1:18 AM

When I take the fries out of the oil and put them on the plate, there is a lot of olive oil. Is this too much? (it's delicious)

Would it be better to soak it up into paper towels?

618fc5298c4a96b817c4918c795a875f

(1217)

on May 13, 2013
at 10:01 PM

@paleot - I don't like using too many paper towels either, but they do make draining your fried foods easier. You COULD get a cookie rack and put your fries on that and let the oil drain to a plate underneath, then either collect the oil from the plate to use again or to discard. Try the sweet potato fries w/ the coconut oil. I agree with you about the taste of the oil not always working with some food, but it REALLY works with sweet potatoes!

06bf7b92d77f1ac1d8e3dc9d539d8254

(1649)

on May 13, 2013
at 02:25 PM

I think you're missing the point. Refined coconut oil is refined, yes, but it is a very, very stable fat whereas olive oil, being somewhat polyunsaturated is much more fragile. So, yah it is refined, but it is much more stable. If you're gonna fry anything use refined coconut oil, tallow or lard. To say that olive oil has that high of a smoke point is technically true, but how can you be sure what type of olive oil you have? There are so many varieties of olive oil that it is mind boggling. Additionally, there are no regulations on imported olive oils and they are often laced with veg oil.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 09:15 AM

"Now olive oil does have a low smoke point so keep that heat low and keep it fraiche."

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 08:56 AM

Mmmm. mazola. I'm reminded of a time we were cutting vocal tracks and someone said that Clay Aiken used it to sing. Soon after came shots of corn oil. Nasty, nasty nasty. Come to find out, he used olive oil. Sunflower / peanut / soy oil I'm not too crazy about. Corn is pretty legit, but, I'm pretty done with it. Maybe macadamia oil.. but that's getting fancy. Coconut works.. but it imparts o sweet coconuttyness that doesn't always go with everything.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 08:49 AM

(This is the shit - www.garlicsauce.com.)

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 08:48 AM

Brine them eh? My apartment is slowly turning into Cafeteria Fraiche. Sometimes (when I have time to waste on making french fries), I rinse them off, then put them just under boil for 10-15m, then a light fry, freeze. Then deep fry. Similar thing with onion rings. I've been doing sweet fries tossed in hot sauce and in garlic sauce. Both are pretty fantastic. If I go extra crispy and get the sauce right, it's hard to tell I'm not eating wings.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 08:44 AM

I don't get any smoking really when I cook with olive oil (currently stocked with Trader Giotto's cold-pressed italy-packed extra virgin.) But, I tend to cook on medium-high (my stove doesn't really have a high.) I can turn my shitty electric stove all the way to max and it's like "NEEDS MORE POOWWAAH." I mean, it cooks ok. But, I can't make the stuff smoke up or pop all crazy. If I use paper towels, everything is cool. I guess the problem was in trying to avoid their use and accept the excess grease. (which might be possible with baking, if it tastes as good.)

618fc5298c4a96b817c4918c795a875f

(1217)

on May 10, 2013
at 08:13 PM

Duh. Is there something in my comment that made you assume that I thought coconut oil was olive oil or that I thought there was a natural refining process for coconut oil? You aren't telling me anything I don't know... what is your point?

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 10, 2013
at 01:10 PM

I use the principles behind paleo to enhance rather than detract from my life. At home, I'm more than happy to eat gluten-free with the best quality oils, meat, produce. But when I'm out in the real world, I'm not chastising the chef for using vegetable oil, CAFO beef, and I'm certainly NOT skipping the bun on my burger or foregoing pizza when at a pizza joint.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 10, 2013
at 12:34 PM

I think that's the approach most people move towards once they heal. The killers are sugar, refined sugar-like products, and chemically processed oils. Once you heal yourself you can open yourself to more diverse foods, sticking to whole foods turns out to be better than leaning on botany.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 09, 2013
at 04:53 PM

I'm trending more in the whole/real food direction of late, so yeah...

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 09, 2013
at 04:51 PM

Hahaha, fries are serious business, keep your paleo mitts off of them!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 03:36 PM

coconut oil is not olive oil. Refining requires chemicals, not just heat and filtering.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 03:35 PM

wow, an extra 5 minutes takes too long? -- I do not want your life where 5 minutes to properly prepare a dish is too long. Clean up is no more than any other type of frying, take the dish towels and throw them in the wash. Also anyone who wants to know what a brine is can use google -- but you are right salt and water may be too hard for people to understand -- geeze..

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 03:32 PM

natural refining process for coconut oil? I'd love to see that.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 03:08 PM

LOVE this cooking method!!! But I use beef tallow when I do any deep frying. Regardless, I doubt that anyone who is looking for suggestions on how to drain fries to keep them from being greasy knows enough about cooking to know what a brine is or to want to double fry their potatoes. Cooking and testing foods is part of my job and I don't even want to double fry most nights! It takes too much time and the clean up is huge. If Paleot wants to fry potatoes a few times a week, this process it very time consuming and cumbersome. So YOUR comment is ridiculous. ( it is still delicious though! )

618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 02:52 PM

I actually can SEE olive oil smoking on my stove at 340 degrees - so I am not going to use it. Every morning, I fry my eggs in NON-SMOKING coconut oil and am happy. How totally RIDICULOUS!!! Also, I am not someone who follows paleo principals as dogma. For me, it is a framework for my own observations about what is optimal for ME. I may not choose to use refined oils, but it isn't because it isn't "PALEO", it is because the refining process usually uses chemical solvents I don't want near my food. A natural refining process would be fine w/ me if I liked the product.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 02:46 PM

Ridiculous? your FACE!

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 09, 2013
at 01:32 PM

Lol Matt, you have been straight anti-paleo as of recent. Seem to recall you recommending mexi-paleo with all sorts of beans and different legumes, now here you are recommending o6 polyunsaturated rancid friendly oils, me and some of the mods are setting up an intervention for you, we just need your address.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 01:20 PM

you mean to tell me there were no french fries in the paleolithic? Oh man, my world has been rocked!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 01:18 PM

Smoke point of olive oil (even extra virgin) is in excess of 350. Extra light is 475 degrees. Coconut oil, on the other hand, has a smoke point of 350 for extra virgin and 450 for refined. I hope most paleo followers are not buying refined coconut oil (as the refining process is decidedly NOT paleo). So your suggestion is ridiculous.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 12:33 PM

the trick to cooking deep fried potatoes is to brine them, and then cook them twice. First brine for 20-30 minutes in a vinegar/salt brine, pat dry, then cook for 5-7 minutes in 300 degree oil, pat dry, then cook for 4-5 minutes in 400 degree oil. Extra Light Olive Oil works best for this method, although peanut oil is great too.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 09, 2013
at 01:40 AM

Question. What temperature do you bake them at?

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 09, 2013
at 01:38 AM

Not excessive heat (my stove kind of sucks.) I put some in a pan and let it go for maybe 10-15 minutes. That sounds like a better way to do it so I can control and measure the amount. Thanks!

  • Cf08ad26759fdd206a2c9f9385080a57

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3 Answers

best answer

1
Af679502f1e31c0c59c79bd08f324b35

on May 09, 2013
at 01:33 AM

you shouldn't be cooking sweet potato fries in olive oil... im betting that oil was cooked at high temp? I just baked some the other night and i drizzled 2 tablespoons over them and then tossed them in 3 tablespoons of grass fed butter before baking them in the oven.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 09, 2013
at 01:40 AM

Question. What temperature do you bake them at?

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 09, 2013
at 01:38 AM

Not excessive heat (my stove kind of sucks.) I put some in a pan and let it go for maybe 10-15 minutes. That sounds like a better way to do it so I can control and measure the amount. Thanks!

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 09:15 AM

"Now olive oil does have a low smoke point so keep that heat low and keep it fraiche."

2
618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 03:20 AM

Try frying in coconut oil, beef tallow, or lard. Olive oil shouldn't be used to fry, because frying requires heat in excess of 350 degrees. You will love the taste of these oils with your sweet potatoes! And when you remove them from the cooking oil, always put them on a plate with a couple of paper towels and let them drain for a minute or two. The crispy texture will come through if they aren't drenched in oil.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 10, 2013
at 08:13 PM

Duh. Is there something in my comment that made you assume that I thought coconut oil was olive oil or that I thought there was a natural refining process for coconut oil? You aren't telling me anything I don't know... what is your point?

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 03:36 PM

coconut oil is not olive oil. Refining requires chemicals, not just heat and filtering.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 03:32 PM

natural refining process for coconut oil? I'd love to see that.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 02:46 PM

Ridiculous? your FACE!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 01:18 PM

Smoke point of olive oil (even extra virgin) is in excess of 350. Extra light is 475 degrees. Coconut oil, on the other hand, has a smoke point of 350 for extra virgin and 450 for refined. I hope most paleo followers are not buying refined coconut oil (as the refining process is decidedly NOT paleo). So your suggestion is ridiculous.

618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 02:52 PM

I actually can SEE olive oil smoking on my stove at 340 degrees - so I am not going to use it. Every morning, I fry my eggs in NON-SMOKING coconut oil and am happy. How totally RIDICULOUS!!! Also, I am not someone who follows paleo principals as dogma. For me, it is a framework for my own observations about what is optimal for ME. I may not choose to use refined oils, but it isn't because it isn't "PALEO", it is because the refining process usually uses chemical solvents I don't want near my food. A natural refining process would be fine w/ me if I liked the product.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 08:44 AM

I don't get any smoking really when I cook with olive oil (currently stocked with Trader Giotto's cold-pressed italy-packed extra virgin.) But, I tend to cook on medium-high (my stove doesn't really have a high.) I can turn my shitty electric stove all the way to max and it's like "NEEDS MORE POOWWAAH." I mean, it cooks ok. But, I can't make the stuff smoke up or pop all crazy. If I use paper towels, everything is cool. I guess the problem was in trying to avoid their use and accept the excess grease. (which might be possible with baking, if it tastes as good.)

618fc5298c4a96b817c4918c795a875f

(1217)

on May 13, 2013
at 10:01 PM

@paleot - I don't like using too many paper towels either, but they do make draining your fried foods easier. You COULD get a cookie rack and put your fries on that and let the oil drain to a plate underneath, then either collect the oil from the plate to use again or to discard. Try the sweet potato fries w/ the coconut oil. I agree with you about the taste of the oil not always working with some food, but it REALLY works with sweet potatoes!

06bf7b92d77f1ac1d8e3dc9d539d8254

(1649)

on May 13, 2013
at 02:25 PM

I think you're missing the point. Refined coconut oil is refined, yes, but it is a very, very stable fat whereas olive oil, being somewhat polyunsaturated is much more fragile. So, yah it is refined, but it is much more stable. If you're gonna fry anything use refined coconut oil, tallow or lard. To say that olive oil has that high of a smoke point is technically true, but how can you be sure what type of olive oil you have? There are so many varieties of olive oil that it is mind boggling. Additionally, there are no regulations on imported olive oils and they are often laced with veg oil.

-2
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 09, 2013
at 01:11 PM

Cook them Belgian style as CD commented above. Fries aren't paleo, so don't bother trying to paleoize them with "paleo-approved" oils. Stick to what works: sunflower or peanut, or even gasp canola.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 09, 2013
at 01:32 PM

Lol Matt, you have been straight anti-paleo as of recent. Seem to recall you recommending mexi-paleo with all sorts of beans and different legumes, now here you are recommending o6 polyunsaturated rancid friendly oils, me and some of the mods are setting up an intervention for you, we just need your address.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 09, 2013
at 01:20 PM

you mean to tell me there were no french fries in the paleolithic? Oh man, my world has been rocked!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 09, 2013
at 04:51 PM

Hahaha, fries are serious business, keep your paleo mitts off of them!

Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2013
at 08:56 AM

Mmmm. mazola. I'm reminded of a time we were cutting vocal tracks and someone said that Clay Aiken used it to sing. Soon after came shots of corn oil. Nasty, nasty nasty. Come to find out, he used olive oil. Sunflower / peanut / soy oil I'm not too crazy about. Corn is pretty legit, but, I'm pretty done with it. Maybe macadamia oil.. but that's getting fancy. Coconut works.. but it imparts o sweet coconuttyness that doesn't always go with everything.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 09, 2013
at 04:53 PM

I'm trending more in the whole/real food direction of late, so yeah...

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 10, 2013
at 12:34 PM

I think that's the approach most people move towards once they heal. The killers are sugar, refined sugar-like products, and chemically processed oils. Once you heal yourself you can open yourself to more diverse foods, sticking to whole foods turns out to be better than leaning on botany.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 10, 2013
at 01:10 PM

I use the principles behind paleo to enhance rather than detract from my life. At home, I'm more than happy to eat gluten-free with the best quality oils, meat, produce. But when I'm out in the real world, I'm not chastising the chef for using vegetable oil, CAFO beef, and I'm certainly NOT skipping the bun on my burger or foregoing pizza when at a pizza joint.

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