For years, I've been making fish and chips by broiling cod and baking frozen french fries. I've never been happy with the fries, but it was the only way. Deep frying was out of the question. For my wife, deep frying was right up there with smoking cigars in the health department. But now she's big on the Mediterranean diet, and the big thing they push is olive oil. We spoke with a couple at a party who say that they make their french fries using fresh potatoes and olive oil in a frying pan. He puts enough oil to only half-submerge the fries and then flips them at some point.
So I'm just wondering if anyone else has done anything like this, and if they've got any suggestions. I'm a little curious how you get the oil to the right temperature. What *is* a suitable temperature, and how long should you fry them? I'm hoping my 12" lodge logic frying pan is suitable for this job. With the shallow depth of the oil, I don't know that a traditional oil/candy thermometer would work. And I'm guessing my IR thermometer is going to look through the oil and report the temperature of the metal pan beneath.
Now I know most of you are going to want to tell me that olive oil is the wrong oil for deep frying. Yes, I'm totally up to speed on the low smoke point of olive oil, but the bottom line here is that if I can't make this happen with olive oil, my only other option is back to the bag of frozen Ore-Ida. And I *have* seen resources that claim that the smoke point of olive oil is much higher than most people believe, like above 400F. So I'd like to give this a try. Baked frozen fries are pitiful.