Frying potatoes is a quick and easy way to make a tasty side dish or snack. Many people default to vegetable oils like canola or soybean oil for frying, but some prefer using olive oil. Olive oil adds flavor and nuance to fried potatoes. However, olive oil has a lower smoke point than other oils, so it’s not always the best choice for frying at high heats. Here’s a look at the pros and cons of frying with olive oil and some best practices.
The smoke point of olive oil
The smoke point refers to the temperature at which an oil starts to smoke and degrade. Heating oil above its smoke point damages its flavor and compounds. Different types of olive oils have varying smoke points:
- Extra virgin olive oil: 325°-375°F
- Virgin olive oil: 375°-405°F
- Refined olive oil: 465°-470°F
The lower smoke point of extra virgin and virgin olive oil makes them better suited for low to medium-high heat cooking. Refined olive oil has a higher smoke point on par with vegetable oils, so it can withstand frying temperatures.
Benefits of frying with olive oil
Using olive oil to fry potatoes can provide some advantages:
- Adds flavor: The fruity, peppery notes of extra virgin olive oil impart flavor to potatoes.
- Less oil absorption: Foods tend to absorb less olive oil during frying compared to vegetable oils.
- Healthy fat: Olive oil is high in monounsaturated fatty acids that may benefit heart health.
The aroma and taste of olive oil is a major draw for frying. Extra virgin and virgin olive oil have the most distinctive flavor that enhances the potatoes. Refined olive oil has a more neutral flavor but still less absorption compared to vegetable oil.
Downsides of frying with olive oil
There are also some potential disadvantages of using olive oil for frying potatoes:
- Low smoke point: Heating extra virgin or virgin olive oil above its smoke point damages the oil’s nutrients and beneficial compounds.
- Not ideal for deep frying: The low smoke point and expense make olive oil less than ideal for deep frying foods.
- Strong flavor: The characteristic olive oil flavor may overpower more delicate ingredients. It works better with bold foods like potatoes.
- High cost: Extra virgin and virgin olive oil are more expensive than vegetable oils.
The main concern is heating olive oil past its smoke point, especially for extra virgin and virgin varieties. This can generate free radicals and carcinogenic compounds. The cost and strong flavor may also make olive oil unsuitable for some ingredients or deep frying uses.
Best practices for frying with olive oil
Here are some tips to get the best results when frying with olive oil:
- Use refined olive oil: Refined olive oil has the highest smoke point, so it’s the best choice for frying at higher temperatures.
- Monitor oil temperature: Keep the oil between 325-375°F to stay under extra virgin olive oil’s smoke point.
- Choose quality oil: Higher quality extra virgin olive oil has a lower smoke point, so use a trusted brand.
- Combine with vegetable oil: Mixing olive oil with vegetable oil like canola oil raises the smoke point.
- Fry in small batches: Frying in smaller batches keeps the oil temperature more consistent.
- Filter oil between uses: Straining out food debris extends the life of frying oil.
Following these guidelines allows you to fry with olive oil safely while getting the flavor benefits. Using refined olive oil or regulating the temperature prevents burning the oil. Frying in controlled batches also minimizes damage to the oil’s compounds.
How does olive oil compare to other oils for frying?
Here’s how olive oil stacks up against some other common frying oils:
| Oil | Smoke Point | Flavor | Cost |
|---|---|---|---|
| Extra virgin olive oil | 325°-375°F | Strong olive flavor | Expensive |
| Refined olive oil | 465°-470°F | Mild flavor | Moderate price |
| Vegetable oil | 400°-450°F | Neutral flavor | Cheap |
| Coconut oil | 350°F | Coconut flavor | Moderate price |
| Butter | 350°-375°F | Rich, nutty flavor | Cheap |
Olive oil has a lower smoke point than vegetable oils, but a more distinctive flavor. Refined olive oil offers a good compromise of higher smoke point with light olive flavor. Coconut oil and butter also have great flavor for frying, but shouldn’t be heated too high.
Frying methods to use with olive oil
These frying techniques work well with olive oil:
Pan frying
This involves frying foods in a skillet with a thin layer of oil. Pan frying is perfect for searing foods like potato slices or cubes. Use a refined olive oil to avoid burning.
Shallow frying
Shallow frying partially submerges foods in about 1-2 inches of hot oil. This method works nicely for frying frozen french fries, tater tots or potato wedges using extra virgin olive oil.
Stir frying
Stir frying involves constantly moving small pieces of food in a pan over high heat. The constant motion prevents burning. Use small batches so the olive oil doesn’t overheat.
Best potato dishes to fry in olive oil
Here are some of the most delicious ways to fry potatoes in olive oil:
French fries
Cut potatoes into thick fries, soak in cold water for at least 30 minutes to remove starch, drain, pat dry and fry in olive oil at 325°-375°F until crispy.
Hash browns
Grate potatoes, squeeze out moisture, then pan fry the shredded potatoes in hot olive oil over medium-high heat until browned and crusty.
Potato pancakes
Grate potatoes, mix with egg, flour and seasonings, then pan fry dollops of the potato mixture in olive oil until golden brown.
Crispy smashed potatoes
Boil quartered baby potatoes, drain, flatten slightly, then pan fry in olive oil on both sides until crispy and brown.
Home fries
Cube boiled potatoes, season with salt, pepper, onion powder and paprika, then pan fry in olive oil until browned and crisp.
Complementary ingredients and seasonings
Pairing fried potatoes with compatible flavors prevents the olive oil from overpowering. Good seasonings and ingredients to use include:
- Onion powder
- Paprika
- Garlic powder
- Parsley
- Chives
- Rosemary
- Thyme
- Oregano
- Chili powder
- Cayenne pepper
- Black pepper
- Sea salt
- Lemon
Simple herbs, spices and citrus complement the flavor of olive oil without masking the potatoes. Lean toward bolder, savory seasonings rather than sweet spices.
Serving suggestions
Fried potatoes make a tasty side for all kinds of entrees. Here are some serving ideas:
- Burgers or hot dogs
- Steak, chicken or pork chops
- Fish fillets
- Meatloaf or meatballs
- Fried or grilled sausages
- Omelets or breakfast sandwiches
- Salads
- Soups or stews
The possibilities are endless! Fried potatoes pair well with just about any protein. Toss them in a salad or soup for extra nutrition and texture. Or enjoy them on their own as a snack.
Storage tips
To maintain freshness and texture:
- Let potatoes cool completely before storing.
- Place in an airtight container or bag.
- Store in the fridge for 3-5 days maximum.
- Reheat gently in a 350°F oven or pan to preserve crunch.
- Don’t freeze fried potatoes – they’ll turn mushy when thawed.
The crispiness of fried potatoes doesn’t hold up well to freezing. For best results, enjoy them within a few days and reheat gently before serving.
Key takeaways
- Olive oil adds delicious flavor when frying potatoes, but has a lower smoke point than other oils.
- Refined olive oil has the highest smoke point and works best for frying at higher heats.
- Monitor oil temperature and fry in small batches to prevent burning olive oil.
- Complement olive oil’s flavor with bold seasonings like rosemary, garlic and chili powder.
- Fried potatoes make a quick and tasty side to pair with a variety of entrees.
With proper care to not overheat it, olive oil can be an excellent choice for frying potatoes. The flavor and heart-healthy fats of olive oil boost the taste and nutrition of crispy homemade fries and hash browns.