What characteristic do French fries have to protect the starch during frying?

French fries are typically blanched before frying, which helps protect the starch in the potatoes and contributes to the desired texture. The waxy coating refers to the natural surface of certain potato varieties that hold moisture and help maintain the integrity of the starch during cooking. When fries are fried, the waxy nature can create a barrier, ensuring that the exterior crisps up while the moisture inside steams and cooks the interior to a fluffy texture. This results in fries that are crispy on the outside and tender on the inside, a hallmark of well-prepared French fries.

Other options, like a flour coating or dusting with cornmeal, are not standard practices for preparing French fries to protect the starch during frying. Instead, these methods might be associated with different types of dishes or preparations and do not serve the specific purpose of maintaining the starch's integrity in traditional French fry preparation.