A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes over-night soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals, also containing suitable anti-oxidant agents. Said dough is pumped under vacuum to specific forming heads containing openings of desired shapes and dimensions. The continuous extrudate coming from said forming head is received over a solid conveying belt traveling inside a steam-heated path at an adjusted speed to expose the extrudate to steam for a certain length of time enough to bring the temperature of the center of the extrudate from 140 to 190 degrees Fahrenheit. The extrudate is then received over a belt-conveyer traveling inside freezing-tunnel where it is exposed to blasts of cooled air for a period of time to lower the temperature of the extrudate center between 45 and 35 degrees Fahrenheit. Finally said extrudate is cut to desired length, then packaged and stored under blast freezing conditions.