In the two-bath fry method, what is the first bath called?

In the two-bath fry method, the first bath is called blanching. The cut potatoes are first cooked gently in moderately hot fat, often around 150–160 °C (300–320 °F), before a second, hotter fry gives them their crisp exterior.

This first stage does more than warm the potatoes. It cooks the interior, softens the cell structure, and begins removing some moisture without heavily browning the surface. After the fries cool or rest, the second bath—often near 175–190 °C (350–375 °F)—drives off more surface water and creates the familiar golden crust.

“Blanching” can also refer to briefly cooking food in boiling water or steam, so the word is not limited to frying. In fry cookery, however, it describes the initial low-temperature cooking stage. It is sometimes confused with searing, which uses high heat to brown food, or braising, which is a slow moist-heat method. Deglazing is unrelated: it means loosening browned cooking deposits with liquid.