The Secret Ingredient: Non-Hydrogenated Sunflower Oil
The most important factor behind the unique flavor and texture of New York Fries is their cooking oil: non-hydrogenated sunflower oil. Unlike many fast-food chains that use cheaper, blended vegetable oils, New York Fries has specifically chosen sunflower oil for several key reasons. First, its relatively high smoke point makes it ideal for deep frying, as it can withstand the high temperatures needed to achieve a crispy exterior without breaking down or developing a burnt flavor. Second, sunflower oil has a neutral flavor profile, which allows the natural, fresh potato taste to shine through instead of being masked by a strong, oily residue. The designation "non-hydrogenated" is also critical, meaning the oil has not undergone the industrial process of hydrogenation, which creates trans fats. This commitment to avoiding trans fats underscores a focus on a healthier product for consumers. Furthermore, many of their locations emphasize that the oil is non-GMO, appealing to customers who prioritize natural ingredients.
The Three-Stage Cooking Process for Perfect Fries
To complement their premium oil, New York Fries employs a methodical three-stage process to prepare their fries, ensuring consistency and quality with every batch.
- Fresh-Cutting the Potatoes: It all starts with the potatoes themselves. New York Fries uses fresh, whole potatoes, often large Russets, which are hand-cut daily in each restaurant. The skins are left on, which not only adds a rustic, homemade aesthetic but also contributes to the flavor and nutrient profile of the final product.
- Destarching: After being cut, the fresh potato strips are soaked in cold water. This crucial step removes some of the excess starch from the surface of the potato. This prevents the fries from sticking together and helps achieve that classic crispy texture by preventing them from becoming gluey. This is a technique commonly used by professional chefs to create high-quality fries.
- The Double Fry: While not explicitly detailed on all corporate materials, the industry standard for achieving perfect, crispy fries is a double-fry method, and New York Fries' process is a variation of this. The initial frying at a lower temperature cooks the potato through, while the second, higher-temperature fry at the end of the process gives the fries their signature golden color and crispy texture. This two-step frying process is a hallmark of truly superior French fries, and it is a key component of what sets them apart.
Why Sunflower Oil? A Comparative Look
The choice of sunflower oil is a strategic decision that affects flavor, health, and texture. Here is how it compares to other common fast-food frying oils.
| Feature | Sunflower Oil (New York Fries) | Canola Oil (Common in Fast Food) | Peanut Oil (High-End Frying) |
|---|---|---|---|
| Smoke Point | High (225°C/440°F) | High (204°C/400°F) | High (232°C/450°F) |
| Flavor Profile | Neutral, clean | Neutral | Slightly nutty, noticeable |
| Trans Fats | None (non-hydrogenated) | Typically none | None |
| Saturated Fat | Low | Low | Moderate |
| Omega-6s | High | Low | Moderate |
| Allergens | None (common) | None (common) | Potentially problematic |
As the table shows, sunflower oil's combination of a high smoke point and neutral flavor makes it a high-performance choice that allows the potato to be the star of the show. Its non-hydrogenated status ensures a cleaner product without trans fats, which has become a major consideration for many consumers.
Catering to Dietary Needs: Vegan and Gluten-Friendly
Another significant benefit of using dedicated, non-hydrogenated sunflower oil is that it makes the fries a safe option for a wider audience. Since the fries are cooked in a dedicated fryer with a vegetable-based oil, the standard fresh-cut fries are both vegan and vegetarian-friendly. This eliminates the risk of cross-contamination with animal products that can occur in restaurants with multi-use fryers. Similarly, because potatoes are naturally gluten-free and the dedicated fryer is not used for any gluten-containing products, the plain fries are considered gluten-friendly. Customers with celiac disease or gluten sensitivity can typically enjoy New York Fries with confidence, though it is always recommended to verify with a specific location, especially when ordering additional toppings. The classic gravy, for instance, has also been confirmed to be gluten-free and vegetarian, expanding the options for these dietary needs.
How to Recreate New York Fries at Home
For those who want to replicate the signature taste of New York Fries in their own kitchen, the process can be adapted. Here is a simplified version of the technique:
- Use large Russet potatoes, scrubbed and cut into evenly sized strips, leaving the skin on.
- Soak the potato strips in a bowl of cold water for at least 30 minutes to remove excess starch. Pat them completely dry before frying.
- Fill a heavy-bottomed pot with non-hydrogenated sunflower oil. Heat the oil to around 325°F (160°C).
- Fry the potatoes in small batches for about 4-6 minutes, or until they are soft but not yet browned. Remove and let them rest on a wire rack to cool completely. You can also freeze them at this stage for later use.
- Increase the oil temperature to 400°F (205°C). Fry the potatoes a second time for 2-4 minutes, until they are golden brown and crispy.
- Drain, toss immediately with salt, and serve hot.
Following this double-fry method with quality sunflower oil is the key to achieving a flavor and texture that is remarkably close to the real thing.
Conclusion
In summary, the secret to what New York Fries cook their fries in is not a secret at all, but rather a deliberate and transparent choice of high-quality, non-hydrogenated sunflower oil. This, combined with their commitment to fresh, hand-cut potatoes and a three-stage cooking process, is what creates the distinctively golden, crispy, and flavorful fries that have made the brand a favorite. This dedication to premium ingredients and a specific cooking method highlights the difference between standard fast-food preparation and a higher-quality product, satisfying a wide range of tastes and dietary preferences.
The Difference in the Details: Sunflower Oil and Fresh Potatoes
The deliberate decision to use non-hydrogenated sunflower oil is a strategic move that sets New York Fries apart from competitors who often prioritize cost over quality. The oil is non-GMO and lacks trans fats, appealing to a health-conscious market. The cooking process further enhances the product, as the fresh-cut potatoes with skins on provide a more natural, wholesome taste. This combination of premium oil and a meticulous cooking method, including destarching and a double-fry technique, ensures a superior, consistently crispy result. By choosing these high-quality ingredients and specific methods, New York Fries delivers a final product that is not only delicious but also more aligned with modern dietary concerns, including offering a safe option for vegan and gluten-friendly diners.
