Why are deep-fried potatoes blanched?

1. To Prevent Sogginess: Blanching helps to partially cook the potatoes, which prevents them from absorbing too much oil during the frying process. This results in crispier potatoes that are not soggy.

2. To Enhance Crispness: Blanching helps to remove excess moisture from the potatoes, which creates a drier surface. This drier surface helps the potatoes to brown more evenly and develop a crispy exterior when fried.

3. To Ensure Even Cooking: Blanching ensures that the potatoes are cooked evenly throughout. This prevents the outside from becoming overcooked while the inside remains raw.

4. To Develop Flavor: The blanching process helps to develop the potatoes' natural flavor and sweetness.

5. To Reduce Oil Absorption: Blanching partially cooks the potato, reducing its ability to absorb as much oil during frying. This results in a healthier end product.

However, it's important to note that:

* Blanching is not always necessary, especially if using smaller potatoes or if you want a soft and fluffy texture.

* Some recipes may call for soaking the potatoes in cold water after blanching, which helps to further remove excess starch and contribute to a crispier texture.

Overall, blanching deep-fried potatoes is a useful technique for achieving crispy, evenly cooked, and flavorful fries.