Olive oil itself actually has a decently high smoke point (plenty high enough for frying potatoes). EVOO has a lower smoke point, but that is because it is a first pressing, so a lot of the flavor compounds remain in it. Those flavor compounds are what burn/smoke at high heat. Plain olive oil on the other hand, doesn't have these flavor compounds because they have been filtered out so it has a much higher smoke point. You can watch them frying the fries in the restaurant and see the oil is not smoking. I also think the olive oil gives the fries a great flavor - to the point where I don't even really like the taste of other fries anymore.
No announcement yet.