The natural chlorophyll and other compounds in EVOO will cause the oil to darken over time, leading to a deeper color on the potato. However, a persistent myth suggests that heating olive oil to high temperatures destroys its delicate flavor and health benefits.
Dry Potatoes Before Frying for Ultimate Crispness
The potatoes must be dried thoroughly before they meet the oil, as excess moisture is the enemy of crispness. Slice or dice the potatoes uniformly to ensure even cooking.
For decades, the sizzle of sliced tubers in a shimmering pool of extra virgin oil has been a staple in home kitchens across the Mediterranean. Extra virgin olive oil is rich in monounsaturated fats, which are remarkably stable when exposed to heat.
Dry Potatoes Before Frying for Ultimate Crispness
If you prefer a cleaner tasting oil with a higher smoke point, refined olive oil or "olive oil" (a blend of refined and virgin oil) is a suitable alternative, though it lacks the fruity notes of its virgin counterpart. The Technique for Perfect Crispness Achieving the ideal fry with olive oil requires attention to preparation and temperature control.
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