Hybrid Microwave‑Fry Technique Cuts Oil in French Fries

Researchers at the University of Illinois have developed a hybrid cooking method that combines microwave heating with conventional frying to produce French fries with significantly lower oil absorption while preserving the characteristic crisp exterior. The microwave step heats the potato interior uniformly, generating steam that maintains higher internal pressure and limits oil penetration during the subsequent fry. Laboratory tests showed reduced oil uptake and shorter total cooking time compared to standard frying, though microwave‑only cooking failed to achieve the desired crunch.

The team published the findings in the Journal of Food Science and Current Research in Food Science, suggesting the approach could be adapted for industrial food processing to create healthier fried products without sacrificing texture.

If adopted by manufacturers, the method may lower the fat content of mass‑produced fries, offering a potential public‑health benefit and a new avenue for food‑technology innovation.