No doubt about it. Americans love French fries.
But fries soak up a lot of oil while they’re turning a perfect golden brown in the deep-fat fryer.
Agricultural Research Service scientist Zhongli Pan and colleagues have tackled the challenge of lowering some of the fat from this favorite side order without skimping on the fries’ delicious taste and texture or their pleasing appearance and aroma.
Their idea?
After potatoes are peeled and sliced into strips, and just before the raw strips are dunked in the fryer, prep them with 3 minutes of infrared (IR) heat—just like that created in home or commercial IR ovens or grills.
To read the rest of the story, please go to: USDA Agricultural Research Service
