The present study investigated the effect of frying cycles on the fatty acid profile and physicochemical properties of cold-pressed peanut oil during preparation of French fries. The quality indices monitored are acid value, peroxide value, iodine value, total polar materials, hunter ‘L’,‘b’value, total colour difference and fatty acid composition. Results showed that significant changes (p< 0.05) were observed in quality indices. Fatty acid profiling showed gradual increase in saturated fatty acid content and decrease in unsaturated fatty acid content during repeated deep fat frying cycles. Kinetic modelling reveals that the change in acid value, and total polar materials followed first-order kinetic model whereas iodine value, hunter ‘L’,‘b’value and total colour difference followed zero-order kinetic model. The correlation of frying cycle with the oil quality indices showed that frying cycle has strong positive correlation with total colour difference (r: 0.9966) and strong negative correlation with hunter ‘L’value (r:-0.9971).