Abstract: A process and system for making dehydrated potato products with reduced water usage, and reduced waste water production, are provided. In a first process embodiment potato flakes are fabricated by washing, peeling and slicing raw potatoes to form potato pieces. The potato pieces are then precooked using steam or microwave energy, and vacuum cooled in a process chamber. The vacuum cooled potato pieces are then cooked using steam or microwave energy, and riced to form a potato mash. Following ricing, effluents from the precooking step can be added back to the mash as a flavor enhancer. In addition, the potato mash is dried using a drying apparatus such as a drum drier, to form potato sheets. The potato sheets are then comminuted to form potato flakes having a moisture content of about 6% to 8%.

Abstract: A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt; dockering the potato slices by moving the slices under a rotating dockering brush having flexible bristles; and then cooking the dockered potato slices. The finished products are characterized by fewer pillows and blisters, lower moisture contents, and reduced cooking times.