What factor is critical for ensuring the quality of fries?

The temperature of the oil is critical for ensuring the quality of fries because it directly affects how the fries cook and the final texture they achieve. When the oil is at the proper temperature, typically around 350°F to 375°F, the fries will cook quickly on the outside, creating a crispy outer layer while maintaining a fluffy interior. If the oil temperature is too low, the fries will absorb excess oil, leading to a soggy texture. Conversely, if the oil is too hot, it can cause the fries to burn on the outside before they are thoroughly cooked on the inside. Proper oil temperature balances cooking time and quality, ensuring that the fries are crispy and flavorful.

While cooking time, type of potatoes, and amount of salt are also important factors in fry quality, they depend more on or are influenced by the temperature at which the fries are cooked. For instance, the type of potatoes can contribute to the flavor and texture, but without the right cooking temperature, even the best potatoes will not yield high-quality fries.