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:

• More uniform color
• Reduction of fat absorption when the surface layer of starch has a chance to gelatinize
• Improved texture
• Reduced frying time since the potato is already partially cooked by the blanching procedures