An interesting survey published in the SCI’s Journal of the Science of Food and Agriculture, by the researchers from 
Turkey revealed that microwaving French-fries, before frying, might drastically reduce the cancer causing chemical acrylamide.
The point made by the researchers is that acrylamide is deposited when the food is cooked in both high-temperature and low-moisture, like frying, baking and roasting, but microwaving reduces the cooking time, which leads to a reduction of acrylamide formation.
Microwaving not only reduces the cooking time considerably and hence acrylamide deposit, but research has also pointed out that French Fries will taste better because of being slow cooked. This method also carries the functionality of imparting fewer calories to food for the very reason that the foodstuffs have to stay in oil for very less time and hence food processors, fast food chains and home cooks might find it the most suitable method for deep-frying foodstuffs in oil.
