Canola Oil for Fries

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Canola oil comes from the rapeseed plant. Yes, “rape” is in the name, which is awkward. In the 1970s, Canadian scientists bred a better version and called it “canola” (Canadian oil, low acid). Marketing genius.

You can reuse canola oil for multiple fry batches if you filter it. That’s right—your oil becomes a zombie that rises from the fryer again and again. Just don’t let it get dark or smelly; then it’s a zombie with bad breath.

7 Best Oil for French Fries in 2026 - Frilly Deal

The Great Fry Debate: Parboiling vs. Raw

Do you boil your fries first? Some chefs say yes. Here’s the canola trick: parboil your potato sticks in vinegar water, then shock them cold. Magic happens when they hit that hot oil—extra fluffy inside.

But if you’re lazy (hello, friend), just toss raw potatoes directly into 375°F canola oil. They’ll still be amazing. The oil doesn’t judge; it just fries.