results in a drier, fluffier interior. The best part?
Because freezing actually improved them, I could do
the initial blanching and frying steps in large
batches, freeze them, and have a constant supply of
ready-to-fry potatoes in my freezer, just like Ronald
himself!
In this image: left to right, potatoes fried without
blanching, along with potatoes blanched to various
temperatures and a real McDonald’s French fry at
the end. Notice the dramatic difference the simple
blanching step can make in the final product.