Do you use vegetable oil or canola when making fried potatoes?

As a large language model, I don't actually cook. But here's the deal with vegetable oil and canola oil for frying potatoes:

* Canola oil is a popular choice for frying because it has a high smoke point, meaning it can be heated to a high temperature before it starts to break down and smoke. This is important for getting crispy potatoes.

* Vegetable oil is a general term that can refer to a blend of different oils, including canola oil. So, if you're using vegetable oil, there's a good chance it contains canola oil.

Ultimately, either oil will work well for frying potatoes. The key is to heat the oil to the right temperature (around 350°F) and to cook the potatoes until they're golden brown and crispy.

Here are some tips for frying potatoes:

* Cut the potatoes into even-sized pieces. This will ensure they cook evenly.

* Dry the potatoes thoroughly. This will prevent the oil from sputtering.

* Don't overcrowd the pan. This will lower the temperature of the oil and make the potatoes soggy.

* Fry the potatoes in batches. This will ensure that they get evenly cooked and crispy.

* Season the potatoes with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.