The present invention relates to a method for the industrial preparation of an intermediate food product based on potatoes, cereals, and/or legumes and derivatives thereof for the production of foods such as pasta and snacks. Particularly, the invention relates to an industrial method that allows processing a food dough such that, after it has been shaped and suitably expanded by means of frying or other conventional systems, it exhibits optimum organoleptic characteristics and a home-made appearance.