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.

Abstract: Described is a method for the preparation of instant stir-fried potato strings having a refrigerated shelf life before stir-frying, comprising the steps of providing potatoes, cutting the potatoes in strings having a cross-sectional area of 25 mm2 or less, heating the potato strings, blast chilling the heated potato strings and packaging and storing the potato strings at a refrigerated temperature, the method being free of contacting the potato strings with oil.

Abstract: Described is a method for the preparation of dried crunchy potato bodies as consumable upon rehydration, comprising the steps of providing potatoes, cutting the potatoes of step in bodies having a thickness of 3.5 mm or less, heating the potato bodies of step to a temperature of 140° C. or less, blast chilling the heated potato bodies to 10° C. or less, and drying the potato bodies to a dry matter content of at least 90 w/w % at a temperature below 0° C. Also described is a method for the preparation of pickled potato strings, comprising the steps of providing potatoes, cutting the potatoes in strings having a cross-sectional area of 25 mm2 or less, heating the potato strings, blast chilling the heated potato strings and incubating the blast chilled tomato strings in a liquid pickling medium having a pH of between 3 and 4.5 at elevated temperature.

Abstract: Described is a method for the preparation of dried crunchy potato bodies as consumable upon rehydration, comprising the steps of providing potatoes, cutting the potatoes of step in bodies having a thickness of 3.5 mm or less, heating the potato bodies of step to a temperature of 140° C. or less, blast chilling the heated potato bodies to 10° C. or less, and drying the potato bodies to a dry matter content of at least 90 w/w % at a temperature below 0° C. Also described is a method for the preparation of pickled potato strings, comprising the steps of providing potatoes, cutting the potatoes in strings having a cross-sectional area of 25 mm2 or less, heating the potato strings, blast chilling the heated potato strings and incubating the blast chilled tomato strings in a liquid pickling medium having a pH of between 3 and 4.5 at elevated temperature.

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.

Abstract: Described is a method for the preparation of instant stir-fried potato strings having a refrigerated shelf life before stir-frying, comprising the steps of providing potatoes, cutting the potatoes in strings having a cross-sectional area of 25 mm2 or less, heating the potato strings, blast chilling the heated potato strings and packaging and storing the potato strings at a refrigerated temperature, the method being free of contacting the potato strings with oil.