2009-09-072009-09-071984https://hdl.handle.net/10365/5926This is a discussion of the oils that french cut potatoes may be fried in. Some oils are synthetic. The article gives background into sunflower oil. Sunflower oil is less saturated, has an increased oleic acid content, is less susceptible to oxidation during processing, storage and frying. Possible industrial usages are mentioned in the article. The agronomic and quality characteristics of ND-01 synthetic sunflower oil are given along with it's growing contexts.North Dakota State UniversityNorth Dakota State University.Cooking fats and oilsArticle