HOW OIL TEMPERATURE CHANGES AFFECT CRISPINESS AND OIL ABSORPTION IN FRIED POTATOES

• Nodirbek Nizomov Bakhodirovich

  Independent Researcher, Professional Cook, Culinary Practitioner

  Author

Frying potatoes is a common cooking method, but many cooks do not realize how strongly oil temperature affects the final result. When frying oil stays at a stable high temperature, potatoes become crispy and absorb less oil. When the oil temperature goes up and down, especially when it drops during frying, the potatoes become soft and greasy. This study examined how three oil temperature conditions—stable 180 °C, moderate fluctuation (160–180 °C), and large fluctuation (140–180 °C)—affected crispiness and oil absorption. Crispiness was tested by measuring how easily the fried potatoes cracked, and oil absorption was measured by comparing their weight before and after frying. The results showed that potatoes fried at a stable temperature were the crispiest and absorbed the least oil, while potatoes fried under large temperature drops absorbed almost twice as much oil. This study explains the frying process in simple language for cooks and shows why temperature stability is essential for high-quality fried potatoes.

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