Hot take: I stopped blanching my fries and now the fry station runs smoother

For a while I was doing the full two-step deal on our fries, 4 minutes at 325 then a hard finish at 375, because that is how I was taught in Portland back in 2012. Last month we got slammed on a Friday and I skipped the first blanch just to keep tickets moving, and nobody sent a single order back. Turns out the fries came out a little fluffier, and my expo guy said the baskets stopped gumming up as fast. I ran the same shortcut for two straight weekends to make sure it was not a fluke, and the fryer oil even seems to hold up an extra day. We still do the full blanch for the truffle fries since those are thicker cut. Curious if anyone else has dropped a step on their fry program and gotten away with it.