Abstract: A dehydrated potato product is described which consists of porous cut pieces of potato containg 0-12% moisture. The surface of each piece is composed of uniformly distinct individual potato cells with only a few of the cell boundaries indistinct and fused together. The product has a blue value of less than 100, shrinkage or collapse of about 40-58% of the original piece thickness, a density of between about 0.20-0.25 gm/cc. The pieces remain distinct and intact after rehydration in boiling water and retain the graininess and flavor of natural potato. The product can be made by peeling and slicing potatoes, blanching, cooling to about 80.degree. F. or lower and drying them by exposing them to hot air to which moisture has been added and simultaneously to microwave energy sufficient to provide about 50-90% of the total drying energy input until the moisture content has reached 12% or less.