Oil is expensive - restaurants (even small ones) have had oil filtration since at least the 80’s.
I suspect fast food places had them even earlier.
Dirty oil cooks more slowly because it can’t maintain a higher temp without smoking. And what comes after smoke? Fire.
No reasonably-managed restaurant wants any of that. Oil fires are often business-ending events as they can take a building down with them, even with automatic fire suppression (which just means you’re closed for a month while the mess is cleaned up, the system is inspected and recharged, you get new equipment and wait for approval from the city/state to re-open) . Just go watch Mythbusters.
Also, potatoes on the left look like they have skin on, which will be darker.
I can easily produce the fries on the right with just a convection oven. As others have said it’s all about technique (and the appropriate potato).
A powerfull convection oven, in small people call it air fryer, is extremely good at pumping heat into the thing baked. Which will make fries, because of their good surface to volume ratio, delectable.
Dirty restaurant oil?
Oil is expensive - restaurants (even small ones) have had oil filtration since at least the 80’s.
I suspect fast food places had them even earlier.
Dirty oil cooks more slowly because it can’t maintain a higher temp without smoking. And what comes after smoke? Fire.
No reasonably-managed restaurant wants any of that. Oil fires are often business-ending events as they can take a building down with them, even with automatic fire suppression (which just means you’re closed for a month while the mess is cleaned up, the system is inspected and recharged, you get new equipment and wait for approval from the city/state to re-open) . Just go watch Mythbusters.
Also, potatoes on the left look like they have skin on, which will be darker.
I can easily produce the fries on the right with just a convection oven. As others have said it’s all about technique (and the appropriate potato).
You can produce deep fried potatoes by baking them? I’m interested to know more.
A powerfull convection oven, in small people call it air fryer, is extremely good at pumping heat into the thing baked. Which will make fries, because of their good surface to volume ratio, delectable.
At which point they still are not deep fried.
Yes, you will get a very similar result, but have less oil in it.
if you get frozen fries they come covered (and maybe soaked?) in oil, which when put inside extremely hot air will literally fry them anyways.