French fries are one of the most popular side dishes at restaurants around the world. Their crispy texture and delicious flavor make them a staple menu item at burger joints, pubs, and more. But have you ever wondered what oil restaurants use to fry french fries to achieve that perfect crunch?
The oil used for frying plays an important role in determining the taste and texture of the fries. Restaurants carefully consider factors like smoke point, flavor profile, and nutritional value when selecting their fry oil. Over the years, different oils have been used by restaurants and food establishments for frying french fries and other foods.
Common Oils Used for Frying French Fries
Here are some of the most commonly used oils for frying french fries in restaurants:
Peanut oil
Peanut oil is one of the most popular oils used for frying in restaurants today. It has a high smoke point of 450°F, which makes it suitable for high-heat frying. Peanut oil gives french fries a light, neutral flavor that allows the potato flavor to shine through. The oil also contains heart-healthy monounsaturated fats that give fries a satisfying, crispy texture. Major fast food chains like McDonald’s use a blend of peanut oil and canola oil for frying their french fries.
Canola oil
Like peanut oil, canola oil also has a neutral taste profile that doesn’t overpower the natural potato flavor of fries. It has a smoke point of 400°F, making it another ideal choice for deep frying potatoes crispy and golden brown. Canola oil is low in saturated fat and rich in monounsaturated fats like olive oil. Many restaurants use a combination of canola and peanut oil for frying french fries and other menu items.
Corn oil
Corn oil was once very commonly used for frying french fries at fast food restaurants and diners. It has a high smoke point of 450°F and used to be inexpensive compared to other vegetable oils. However, corn oil also has a stronger flavor that can interfere with the taste of fries. Over time, most restaurants switched to more neutral-tasting oils like peanut or canola oil. But some establishments still use corn oil for its affordability and performance.
Soybean oil
Soybean oil is another vegetable oil that was popular for frying decades ago in the 20th century. It has a smoke point of 495°F, so it can get very hot before smoking. But like corn oil, soybean oil also has a distinctive flavor that alters the taste of fries. Most restaurants moved away from soybean oil, though some food manufacturers still use it.
Beef tallow or lard
Before the rise of vegetable oils, french fries used to be fried in animal fats like beef tallow or lard. These oils gave the fries a rich, meaty flavor. Beef tallow has a smoke point of 420°F, while lard can reach 370°F. A few restaurants today, like Five Guys, still fry fries in these animal fats for old-fashioned flavor. But most places transitioned away due to trans fat and saturated fat concerns.
How Restaurants Choose Fry Oils
Restaurants consider many factors when selecting the right oil for frying french fries, including:
Smoke Point
The smoke point refers to the temperature at which an oil starts burning and smoking. For frying, restaurants need oils with smoke points around 400°F or higher. Oils that smoke at lower temperatures can burn and impart off flavors. Peanut, canola, corn, and soybean oil have suitably high smoke points for frying.
Flavor
Restaurants also evaluate the inherent flavor of oils. Peanut and canola oil have neutral tastes that don’t interfere with the potato flavor. In contrast, corn, soybean, and some other oils add their own dominant flavors. Restaurants typically prefer light, neutral oils that allow the flavor of the fries to shine.
Nutritional Value
With rising health consciousness, restaurants also consider the nutritional value of fry oils. Peanut and canola oils contain monounsaturated fats that are healthier than saturated fats. Corn, soybean, and vegetable oil can vary in nutritional value. Animal-based oils like tallow and lard are higher in saturated fat.
Cost
Oil is a huge expense for restaurants, so cost is always a consideration. Cheaper oils like soybean tend to be used by large chains and manufacturers. Smaller restaurants may opt for pricier options like peanut oil for quality. But all restaurants balance cost with other factors when purchasing fry oil.
Performance
The oil must be able to withstand repeated high-heat frying throughout the day while producing consistent, high-quality fries. Peanut oil is popular because it has great performance at high frying temperatures. Oils that break down quickly under heat will compromise food quality.
Supplier Relationships
Many restaurants have contracts or long-standing relationships with specific oil suppliers. McDonald’s, for example, sources oil from trusted suppliers to ensure consistent quality across all locations. So supply partnerships can factor into a restaurant’s oil selection.
How Frying Oils Impact Flavor and Texture
The type of frying oil impacts the final flavor and texture of french fries in several ways:
Absorption of Oil Flavors
During frying, some oil is absorbed by the french fries. Oils with a neutral taste like peanut allow the flavor of the potatoes to come through. Oils with a strong taste like corn or soybean get absorbed and alter the fry flavor.
Browning Reactions
The oil helps facilitate browning reactions like the Maillard reaction on the fry surface, creating those desirable crispy, browned bits. Oils with higher smoke points reach optimal browning temperatures.
Crispiness
The amount of oil saturation affects the crispiness of the fries. Some oils penetrate the potatoes better leading to a crisper crust. The right oil temperature also ensures a crispy exterior.
Mouthfeel
Oils add richness and affect the fry’s mouthfeel. Some oils leave a greasy feeling while others impart a clean, light texture. The mouthfeel also depends on the amount of oil clinging after frying.
Freshness
As oils break down from heat and use, they can impart off flavors. Restaurants filter and change their oils regularly to prevent rancidity and preserve fresh taste.
So the oil significantly impacts the flavor, crunchiness, greasiness, and overall sensory experience of eating french fries. Restaurants carefully test oils to select ones that align with their food quality and branding.
Trends in Fry Oils
Here are some current trends happening around fry oils in restaurants:
Healthier Oils
Restaurants are shifting to healthier oils lower in saturated fat, like high-oleic canola or sunflower oil. Some chains are eliminating partially hydrogenated oils high in trans fats.
Non-GMO Oils
With growing GMO concerns, restaurants are seeking out non-GMO verified oil options, like non-GMO canola oil.
Cold-Pressed Oils
Some eateries are using cold-pressed, expeller-pressed, or extra virgin oils. These methods are thought to produce oils with better nutritional value.
Sustainably Sourced
As sustainability grows more important, restaurants want sustainably grown oil from suppliers with ethical, eco-friendly practices.
Red Palm Oil Ban
Many global brands have banned palm oil due to links between palm oil and deforestation.
Regional Oils
Some restaurants highlight their regionalism by frying in local vegetable oils, like using rice bran oil in Asia or sunflower oil in Europe.
Beef Tallow Comeback
A handful of chains are bringing back beef tallow for nostalgic flavor, like Arby’s curly fries fried in a blend of beef tallow and canola oil.
Avocado Oil
This trendy oil is gaining use for its high smoke point and healthy fats. But the cost may limit its widespread use.
Olive Oil
While not common, some eateries use extra virgin olive oil for its flavor and health profile. But olive oil has a lower smoke point so requires lower frying temperatures.
So fry oil innovation continues as food trends change. But practical factors like smoke point and price also determine what types of oils restaurants can feasibly use day-to-day.
Conclusion
Peanut oil and canola oil are the most commonly used oils for frying french fries in restaurants today. Their high smoke points, neutral flavors, relative affordability and good nutritional values make them suitable workhorse oils for high-volume fry requirements. Corn, soybean, palm, and vegetable oil were popular decades ago but have mostly been phased out. A few restaurants still use animal-based fats like tallow or lard for nostalgic flavor. But the majority opt for plant-based oils considered healthier and more ethical.
Oil choice has a big impact on the taste, crispiness, mouthfeel and overall sensory experience of french fries. So restaurants carefully test options to find the right oil that aligns with their food quality, branding and operational needs. Trends point toward lighter, non-GMO oils sourced sustainably from ethical growers. But practical factors like performance, availability and pricing also significantly influence the oil used to fry those crispy, craveable french fries we love.