What Is The Main Reason For Blanching Potatoes For Fresh Cut Fries?

Q:

What is the main reason for blanching potatoes for fresh cut fries?

A:

Blanching can accomplish a lot, when you are trying to cook fries for the peak time periods of your QSR, Fast Casual or sit down dining restaurant. When French‐fry strips are blanched in water or oil or a combination of the two, and allowed to set for a minimum of 30 minutes before finish frying, the advantages for blanching include: