Abstract: A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter culture. The prepared product line has desirable organoleptic qualities and can be stored at refrigerated temperatures typical of commercial retail stores (30.degree.-56.degree. F.) as well as the home refrigeration system. The products have been proven to be pathologically safe when exposed to extended periods of temperature abuse.