Abstract: This invention is directed to improved process for treating whole unpeeled potatoes and other root stock vegetables prior to the freezing thereof so that when the frozen potatoes are reconstituted by heating they have the appearance, texture and taste closely matching those of such vegetables which have been baked in a conventional fashion. The improved process comprises heating the vegetables at a temperature from about 200 to 300.degree. F. for a period of from 2 to 40 minutes with an edible oil on the surface thereof. This step may be followed by a second treatment at a temperature of about 185.degree. F. to 220.degree. F. The potatoe may then be frozen at a temperature of about -30.degree. to -60.degree. F. and stored at freezing temperatures for long periods without any detrimental effects on the taste, texture or appearance of the potato when it is reconstituted by heating.

Abstract: A process and apparatus for making holes in vegetable segments wherein the hole-making step is integrally connected with the steps of cutting and slicing of the segments prior to blanching, dehydrating and/or rehydrating whereby the time of processing of vegetable segments can be quite substantially reduced.