A method of preparing potato strips includes cutting potatoes into strips,blanching the strips, dipping the strips in an aqueous solution containingsalt, color additives, SAPP or other additives, and drying the strips. The drystrips are parfried, partially deoiled, washed in water, cooled, exposed tosuperheated steam, dried in an impingement oven, cooled and frozen. Thestrips, before parfrying, may be coated with a batter. The frozen strips maybe reconstituted by heating in an oven. In alternative methods, frozen stripsare prepared with no or virtually no fat content.
