A microwavable crinkle-cut French fry potato includes deep groves and coatingsof oil and encapsulated salt. Crinkle-cut potato pieces are prepared with asolid content of 40-45% by weight, frozen, sprayed with oil and coated withencapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces andreinforced corners. A removable lid contacts the potato pieces duringmicrowave reconstitution.
