Improved parfried and frozen French fry potato strips and a related
production process are provided, wherein the French fry strips exhibit a
relatively high solids content and a correspondingly low moisture content
in the parfried frozen state. Elongated cut French fry strips are
initially blanched and then subjected to an extended dry step for
removing moisture therefrom. Following the dry step, the potato strips
are partially rehydrated by contacting the external surfaces thereof with
a moisture-laden agent such as a batter coating, followed by a single
parfry step and prompt freezing. The parfried frozen potato strips
exhibit a high solids content on the order of about 33-42%. These high
solids strips can be finish prepared by finish frying, or by alternative
methods such as heating in a convection oven, with the finish prepared
potato strips exhibiting a desirable set of taste, texture and color
attributes.