Illinois microwave‑fry method for fries

Researchers at the University of Illinois Urbana‑Champaign continue to refine a hybrid cooking process that pairs microwave heating with conventional deep‑frying. The microwave step uniformly heats the potato interior, generating steam that raises internal pressure and limits oil penetration during the subsequent fry, producing French fries with markedly lower oil content while retaining crispness. Initial laboratory tests reported reduced oil uptake and shorter total cooking times, and the findings were published in the Journal of Food Science and Current Research in Food Science. A follow‑up report detailed the experimental setup, including collaborations with Washington State University, and measured temperature, pressure, moisture, texture and oil absorption across two microwave frequencies, reinforcing the technique’s potential for healthier mass‑produced fries.

In August 2026 the team released a new study confirming that the steam‑driven pressure environment consistently reduces oil absorption, yielding fries with significantly less fat yet comparable golden colour and texture. The authors highlighted the method’s suitability for commercial adoption, suggesting it could become a new standard for fried‑food preparation and contribute to lower overall dietary fat consumption.