Abstract: A method for making skin-on potato boats includes slicing raw potatoes in half along their major diameter to form potato halves with exposed cut surfaces and removing center portions of the potato halves, leaving a potato layer adjacent the potato skin. The resulting hollowed-out potato halves are blanched, parfried, and frozen for later reconstitution. Upon parfrying, the potato layer has an integrated cellular structure. The reconstituted product has an oil content within the range of about 6-11%.

Abstract: A method of preparing a food product includes cutting the food product into pieces, preheating at least one of the pieces to soften its outer surface, and impinging a stream of food particles carried in air against the piece at a velocity sufficient to embed the particles in the outer surface layer of the piece by disrupting the outer surface tissue without destroying the structural integrity of the piece. The particle-impacted piece is dried, blanched, parfried and frozen. When reconstituted, the product has a firm, crisp outer surface and improved texture in comparison to a product without embedded food particles.

Abstract: A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.

Abstract: A method for making skin-on potato boats includes blanching whole potatoes to gelatinize the outer layer beneath the skin, cutting the potatoes in half to expose cut surfaces and in one embodiment abrading away the ungelatinized center portion of the potato halves. In a second embodiment, the center portions are manually removed with a scraping device. In either embodiment, the resulting hollowed-out potato halves may then be blanched, air cooled, parfried and frozen for later reconstitution. After parfrying, the potato boats have a solids content of about 35%-45%. Upon reconstitution the potato boats may be filled with condiments, such as cheese and the like, and served as so-called "potato skins.