Methods are provided for reducing the acrylamide levels in fried food. Exemplary methods include blanching potato strips in water at about 76.degree. C. to about 88.degree. C. for about 3 to 10 minutes. During the water blanching step, the water is circulated. The water blanched potato strips are heated with optional oil blanching at about 149.degree. C. to about 177.degree. C. for about 3 to 8 minutes and finally heated in oil at about 177.degree. C. to about 190.degree. C. for about 1 to about 5 minutes.