Has anyone ever had problems cooking with a lighter olive oil?

I cooked oven chips a few days ago with olive oil and salt and they were delicious. I tried them again yesterday and this evening but i had to use 'light and mild' olive oil as id ran out and both times theyve been stuck to the tray and fallen apart. I wouldnt have thought that just a different type of oil would have made that much of a difference. Any ideas?Has anyone ever had problems cooking with a lighter olive oil?
The potato's should not be salted until after they are cooked and then salted while they are still hot. Salt will cause water in the potato to be extracted to the surface which may be why they turned out the way they did.





The oil you used before was probably Extra Virgin Olive Oil which is the oil produced during the first cold pressing of the olives.





Virgin Olive Oil is produced by the second cold pressing of the olives and doesn't have as much flavor as Extra Virgin.





Olive Oil and Light Olive Oil is produced by cooking the olives and has little flavor but does have a Higher smoke point than Extra and Virgin oils. This allows Olive and Light oils to be used for cooking.





Try baking the potato's with only the oil at 325潞 F. ( 163 C) until a fork or knife tip can be inserted but are slightly firm. Remove from the oven and allow them to cool while the oven temp is increased to 375潞 F. (190潞 C). Place back into the oven and bake until they are tender and golden brown.Has anyone ever had problems cooking with a lighter olive oil?
Olive Oil in general has a lower boiling point than other oils - and for anything that soaks oil up (like potatoes do) you are really better to use something like sunflower oil.


I believe that the fact of using a ';light'; olive oil where more fat has been removed would have the end effect of making the boiling point even lower and therefore not carrying out the sealing action that the oil is supposed to have.
No there shouldnt be that big of a difference.


I make potato chips in the microwave that are delish!! They call for olive oil- but I usually dont have that on hand so I use vegtable oil (and because its cheaper) and it works just as great. Try laying them out in a single layer- this is what I do- it also helps them get cruncier without getting soggy.


Good luck-hope this helps ya out!
it's not really good to cook with olive oil. when you heat it up it changes and isn't healthy. it also cannot be heated up to a very high temperature.





olive oil is GREAT to put on salad. for cooking i recommend conola.
Amazingly enough when you cook with olive oil it is best to get cheap stuff because the cheap stuff has a higher boilng point.


Only use quality olive oil for dressings and things.





I heard a top chef say it on TV the other day :-)
light oil always does that, it doesn't work properly and stuff sticks.





why are you cooking oven chips in oil anyway? just stick them straight on a baking tray?
thats light olive oils