Method for preparing deep frozen vegetable pieces preferably potato pieces such as french fries comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is <0�C while an inner part of the vegetable piece has a temperature which is >0�C slowly freezing the vegetable pieces until the pieces are fully deep frozen by bringing the vegetable pieces into contact with air.
