# How to Reduce the Fat Content of French Fries Without Sacrificing TasteThere are several effective methods:## Cooking Techniques- **Double frying**: first fry at a lower temperature (130–140°C), then at a higher one (180–190°C) — this creates a crust th

Scientists from the University of Illinois at Urbana-Champaign have found a way to reduce the fat content in French fries without compromising their taste and crispy texture. They proposed combining traditional deep frying with microwave heating. This approach reduces the amount of oil that potatoes absorb during cooking. The results of the study were published in Current Research in Food Science (CRFS).

During conventional frying, potatoes actively absorb oil because water evaporates from them when heated. As a result, micropores form in the product's structure, through which oil penetrates inside. This is what gives the dish its characteristic taste but simultaneously increases its calorie content.

As the lead author of the study, professor of food engineering Pawan Singh Takhar, explained, microwave heating works differently. Unlike an oven or deep fryer, where heat spreads from the outside in, microwaves penetrate deep into the product and heat it from within. This creates higher internal pressure and reduces oil penetration.

Tests showed that when combining the two cooking methods, French fries absorb less oil, cook faster, and lose moisture more quickly. However, using only a microwave oven proved insufficient: the product turned out soft and lacking a crispy crust. Therefore, the researchers proposed a combined method — traditional heating provides texture and taste, while microwave heating reduces fat content.

According to the authors, this approach can also be implemented in industrial equipment. This would allow manufacturers to prepare fried products with lower oil content without noticeable changes in taste.