Best oil for fried potatoes?

On Mar 4, 12:52?am, sf wrote:
Corn is way too high in polyunsaturates. Canola and olive are the
healthiest, but I dislike the taste of canola, and don't want the
taste of olive in fried stuff, so it's peanut. A little chicken (or
other fowl), or bacon fat added is nice.

--Bryan
 
On Mar 4, 12:03?am, "jmcquown" wrote:

Corn oil is too high in omega 6 to be healthy. Canola is not
"neutral" to many people, and "vegetable" means soybean, which is also
high in omega 6, and tastes crappy. You don't know very much about
frying, do you?

--Bryan
 
On Mar 3, 7:33?pm, "Ed Pawlowski" wrote:


I love leftover baked potatoes sliced thick and fried in butter gently
till they are golden and crusty.
I season them the same way you do. They are really good for
breakfast with an easy over egg and some
bacon or sausage.
 
On Fri, 4 Mar 2011 17:48:10 +1100, " Bigbazza" wrote:


It's all a matter of what you're looking for. Russets are the
classic.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 4 Mar 2011 16:35:55 -0800 (PST), rosie
wrote:


Yep. Moderation is the key to everything.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
'sf[_9_ Wrote:

Generally, I like Sunflower oil and wish it would again come to
prominance over that Canola crapola. I hate the smell, taste, whole
deal.

That said, I like dick fat (as mentioned) or chicken or turkey fat. If
you're sauteeing or brasing, those fowl fats are great.

Red potatoes braise well and Yukon golds bake and fry well.

Still, when deep frying, the trick is to fry them twice at different
temperatures.

Never lose with bacon grease or home-rendered lard. That white crap in
the store don't cut it. Straight up pork fat is heaven.

It should stillb e said that you can bake potatoes to a wonderful flavor
and avoid the major fat.

I've really rediscovered baking things like parsnips and kohlrabi this
year. Makes my day.




--
Gorio
 
Janet wrote:
he'll never stick to a diet; but even people on a diet and
losing weight, can *occasionally* enjoy a *moderate* portion
of fried potatoes with their grilled steak and salad.

Thanks for pointing this out. No matter what one eats at a
single meal, diets involve normative eating patterns. If one
normally eats healthily, even some immoderate but occasional
indulgences won't wreck progress.

Orlando
 
On Mar 6, 12:04?pm, Orlando Enrique Fiol wrote:

Do you mean the flavor of the brick packaged stuff readily available
in stores? If the only cheese you tried was the similarly packaged
Velveeta, would you say you disliked cheese flavor?
 
Orlando Enrique Fiol wrote:

It is strictly verbotten to hold a minority opinion in personal tastes.
It is punishable by being forced to eat meals at McDonalds until you
relent. ;^)
 
"Ed Pawlowski" wrote:


I use a half n' half blend of olive oil and butter... I don't do deep
frying anymore so I don't keep any generic vegetable oils, I keep only
various olive oils and sunflower oil... I think sunflower oil (not
safflower) is far better than peanut oil for stir frying. But rather
than sliced I make the spuds into a medium dice (~1/2"), I find diced
much easier to toss in a pan for even cooking without their breaking
up into home fries... and when cooked over low heat at the start they
cook through without having to precook, then when half tender raise
the heat to increase the browning. That's what I did yesterday for
potatoes and eggs. I reserve sliced spuds to cook in the oven in
caseroles or to bake browned and puffed.
 
Back
Top