Our Answer
The process is called par-frying which is short for partially frying. To prevent breakage, McDonald’s South Africa (SA) supplier par fry our French fries in palm oil after blanching. This thickens the surface of the potato and makes it less susceptible to breakage. Having a variety of lengths (long, medium and smaller) is important in the way we serve the end product, so ensuring the fries do not all break in transit is crucial. Par-frying also helps to prevent discolouration and shortens cooking time at all our restaurants.
