Abstract: The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: ?30-60% modified starch including high-amylose starch; ?20-30% flour; ?5-20% dextrin; ?2-10% unmodified starch; and ?0.01-2% carbonate.

Abstract: The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention includes the steps of: —supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; —washing, peeling and cutting the supplied potatoes to form a basic potato product; —blanching the basic potato product to form a blanched potato product; —drying the blanched potato product; —applying a coating to the blanched and dried potato product to form a coated potato product; and —pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying.