Method for preparing a half-product for a deep-fried food on the basis of potato and at least one vegetable, comprising the steps of (i) providing a determined quantity by weight of par-cooked potato, (ii) providing a determined quantity by weight of the at least one vegetable, and (iii) mixing the quantities of potato and at least one vegetable, wherein (iv) a binder is added during performing the step (iii) of mixing, wherein the ratio of the determined quantity by weight of par-cooked potato and the determined quantity by weight of at least one vegetable lies in the range between 1:10 and 10:1, and step (iv) is followed by the steps of (v) portioning the half-product prepared in steps (i) to (iv) into portions for deep-frying which are free of breading or puff pastry, and (vi) freezing the portions obtained in step (v).
