Dr Michelle Dickinson: nanotechnologist on how to make French fries healthier

French fries are one of the world’s most beloved comfort foods, crispy on the outside, fluffy on the inside, and hard to resist. But there’s a catch, they’re also packed with oil, which adds extra calories and is linked to health issues like obesity and high blood pressure.  New research published in the Journal of Food Science has found a way to enjoy fries with less guilt, without sacrificing the taste and texture people love.  To make the perfect - and healthy - French fry, hybrid cooking which combined traditional frying with microwave heating was used. The result was fries that absorb less oil, cook faster, and still come out crispy.  The key science lies in what’s happening inside the potato while it cooks.  When potatoes are dropped into hot oil, something interesting happens beneath the surface.  At first, the potato is full of water, leaving no room for oil to get in. But as the heat builds, that water starts to evaporate, creating tiny empty spaces inside the fry. These spaces act like little tunnels that pull oil in.  Think of it like using a straw: Blow air into it, and liquid is pushed out, suck on it, and liquid is pulled in. During frying, the potato often ends up in that 'sucking' state, drawing oil inward.  This is where microwaves come in.  Unlike conventional frying, which heats food from the outside in, microwaves heat from the inside out. They energize water molecules throughout the potato, causing them to rapidly turn into vapor.  This creates positive pressure inside the fry, which helps push oil out rather than letting it seep in.  In simple terms: microwaves help the potato resist soaking up oil.  Faster Cooking, Less Grease  The research showed several benefits to this combined method:  Lower oil absorption → fewer calories and less fat  Faster cooking times → more efficient preparation  Maintained texture → still crispy and satisfying  Microwaves alone make fries soggy which is why the combination works so well:  Microwaves reduce oil and cook the inside  Traditional frying delivers the crispy exterior  Instead of reinventing the entire cooking process, food manufacturers could simply upgrade existing fryers by adding microwave technology. Since microwave generators are relatively affordable and widely available, this could be an easy change for large-scale food production.  Let’s be honest, most people want to eat healthier, but cravings often win in the moment. Foods like French fries are hard to give up because they taste so good.  This new approach could offer a middle ground: enjoying the same indulgent foods, but with less fat and fewer health risks.  LISTEN ABOVESee omnystudio.com/listener for privacy information.