591703 Disclosed is a process for producing finish-fried French fry potato strip with a low acrylamide level of less than about 100 ppb, said process comprising the steps of: selecting raw potatoes having a low natural sugar content cutting the raw potatoes into elongated strips blanching the elongated potato strips applying an aqueous solution comprising at least one food grade coloring agent to coat external surfaces of the blanched potato strips substantially in the absence of added reducing sugar parfrying the coated potato strips and finish preparing the parfried potato strips by finish frying in hot oil.
