A lattice-cut potato product is sliced so that the ridges and grooves on one surface of the slices are oriented transversely to the ridges and grooves on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.
