Comment by serf

you can most definitely change the levels of components in a fried food.

the oil gets 'dirty' from extended use in frying. Why is it dirty? It's not dirt, and it's not oil breakdown (in most cases).

The oil is drawing components from the food into itself.

Forget the frying for a second; most fries are parboiled or blanched -- this also leeches material away from the vegetable, this time it leaves with the water used for blanching.

A french fry is delicious, but it's different than a potato -- even if it's made from one.