Provided are oil-cooked or baked potatoes having a small water content,
having good texture, having good storage stability, for example, being crispy even
after the passage of time and free from deterioration in taste due to a rancid
odor of the oil or fat used for them, having good flavor and being excellent in
blandness. Oil-cooked or baked potatoes of the present invention comprise 3 to
50 wt. % of an oil or fat composition containing 2 wt. % or less of a monoglyceride
and 15 wt. % or greater but less than 50 wt. % of a diglyceride having, as a constituent
fatty acid, 15 to 100 wt. % of a 3 unsaturated fatty acid having less than
20 carbon atoms.
