Part 5/8:
Par-Frying and Freezing: Developing Texture
The partially fried fries are immersed in oil heated to 350°F for just under a minute. This "par-frying" creates the signature crispy exterior without fully cooking the inner potato. The partial cook-and-freeze method also enhances shelf life and prepares the fries for quick finishing at a restaurant.
The fries are then rapidly frozen using a method called Individually Quick Frozen (IQF), where they are cooled to -40°F in under ten minutes. This rapid freezing keeps each fry separate, preserving texture and flavor while preventing clumping or freezer burn.