14/08/2026
Why do chefs always pre-cook fries before the final fry?
It’s not just to save time 👀
Here’s the science:
Step 1: Low-temp blanch/fry → This gently cooks the inside of the potato and breaks down starch. That’s what gives you that fluffy, steamy middle.
Step 2: Cool down → This dries out the outside and sets the structure.
Step 3: High-temp finish fry → This is where the magic happens. The dry outside hits hot oil and instantly crisps up into that golden shell, while the inside stays soft.
If you skip the pre-cook and just fry once, you either get soggy fries or burnt outsides with raw insides. Double-cooking = crispy outside, fluffy inside. Every. Single. Time.
That’s why your favorite chip shops and McDonald’s do it this way too 😉
What’s your favorite fry dip? 👇
