University of Illinois Researchers Develop Microwave Frying Method to Cut Oil in French Fries

Scientists at the University of Illinois Urbana‑Champaign have created a hybrid cooking technique that combines microwave heating with traditional frying. By using microwaves to rapidly generate steam inside potato slices, the method maintains internal pressure longer, which reduces the amount of oil that can be absorbed during the final fry. Laboratory tests showed that fries prepared with this approach contain significantly less oil while retaining the crisp texture and golden colour of conventional deep‑fried potatoes. The researchers suggest the technology could allow the food industry to produce healthier French fries without compromising taste, offering a potential new standard for fried‑food preparation.

The study details how microwave energy uniformly heats water molecules inside the potatoes, creating a pressure‑balanced environment that limits oil penetration. If adopted commercially, the technique may improve the nutritional profile of popular fried foods and reduce overall fat consumption.