Abstract: This invention relates to the continuous rehydration of dehydrated potato solids and potato mixtures to form first an homogeneous slurry which sets to a dough and the forming or shaping of this slurry or dough into products which are suitable for deep frying. The process is characterized by the improved quality of the products produced by it, and by the novel methods by which the potato solids are rehydrated and shaped or formed into pieces suitable for deep frying. The dehydrated potato solids can be either flour, flakes or granules. The dehydrated potato mixtures can be any combination of additives, binders, fillers, gums, texturizing agents and potato solids, etc., in which the potato portion constitutes at least 50% of the mixture by weight, as either flour, flakes or granules. The products can be any type of potato product, but in particular, they are deep fried potato products such as chips or French-fries.