deep fat parfrying has to force its way out through the extruded surfaces then this die is used blistering is largely controlled by following the teaching of u s pat no 3 883 671 wherein water is sprayed on the cross cut units immediately before parfrying the use of core rods 2 in the extruder die is preferred since this allows part of the moisture to pass from the french fry forms through the central void instead of through the outer surfaces thus reducing blistering furthermore the central void allows the preferred moisture content to be reached more quickly during parfrying and contributes to a shorter preparation time and a more crisp end product after final toasting in another embodiment the thin film between the french fry forms is not perforated although the toasted product can be readily separated into individual fries perforation of this connecting film makes separation easier one skilled in this art knows that french fries are made in a variety of lengths and cross sectional configurations this invention can be used to produce french fries of any size configuration and length on sizes larger than 3 8 inch in cross section such as 1 2 inch it has been found beneficial to increase the diameter of the core rods accordingly to as much as 3 16 inch to control preparation time and crispness on sizes smaller than 3 8 inch in cross section such as 1 4 inch the core rod.