I use peanut oil or bacon grease for fish followed by the spray butter stuff for the final brown. I've used the squeeze butter in the past for stuff like cheesecake, english muffins... but I think I'll go w/ the spray from now on. It had a bit more flavor and was more convenient plus the pump/cap fit perfectly on the bottle I use for repackaging. I don't deep fry anything so my oil bottle holds less than an oz and a half.

canpaddle - I don't think I could keep butter from burning to actually fry something in it. Do your fried potatoes start off raw or cooked?