Use o óleo de coco refinado. E não apenas por razões de temperatura ...
Eu admito não gostar do sabor do coco em muitos casos ... mas eu particularmente não quero que as minhas batatas fritas provem como elas. Isso pode não ser universalmente o caso para todas as pessoas, mas se você quiser um óleo com sabor neutro, o óleo de coco não refinado não é isso. Você vai acabar saboreando apenas coco, não batata frita.
Este site parece concordar:
Don’t get me wrong: I really dig the occasional coconut macaroon or coconut cream pudding. But I don’t want coconut flavor invading my scrambled eggs, fresh popcorn or homemade chicken broth. And neither does the rest of my family.
We tend to eat more coconut oil when it’s refined and flavorless, because it’s so much easier to blend into any kind of dish.
If you love coconut-flavored anything, then this probably isn’t a big deal. But if you’re like me, refined coconut oil simply fits into your life more seamlessly. Frankly, we’d barely touch our coconut oil if it was the unrefined variety. So I choose refined because I know we’ll actually use it.
Extra virgin coconut oil has a relatively low smoking point of 350 degrees F. This is pretty low as far as a cooking temperature goes. If you’re eating your oil raw or using it mostly for baking, this is probably not an issue. But for stovetop cooking, this is generally too low of a smoking point.